Hot Cross Buns Recipe
Would you like to try a special Hot Cross Buns recipe? Indulge yourself in this Hot Cross Buns as Breakfast. If you have a lot of Fruits on hand then you know its time to make some Hot Cross Buns. This Hot Cross Buns is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
2/3 cup sugar
1 teaspoon salt
2 packages active dry yeast
About 5 1/2 cups all-purpose flour
1 1/2 cups milk
1/2 cup butter or margarine
2 eggs
1 cup dark seedless raisins
Confectioners'-Sugar Icing
Directions
1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan over low heat, heat milk and butter or margarine until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With
wooden spoon, stir in raisins and 2 1/2 cups flour.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cut into 15 equal pieces; cover and let rest 15 minutes. Grease 13" by 9" baking pan.
5. Shape dough into balls; place in baking pan. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. In small bowl, beat remaining egg. Cut a cross in each bun; brush with egg. Bake 25 minutes or until golden.
7. Remove pan from oven to wire rack; cool buns 15 minutes. Prepare Confectioners'-Sugar Icing; spoon into decorating bag with medium writing tube. Fill cross in each bun with icing.
2. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With
wooden spoon, stir in raisins and 2 1/2 cups flour.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cut into 15 equal pieces; cover and let rest 15 minutes. Grease 13" by 9" baking pan.
5. Shape dough into balls; place in baking pan. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 350°F. In small bowl, beat remaining egg. Cut a cross in each bun; brush with egg. Bake 25 minutes or until golden.
7. Remove pan from oven to wire rack; cool buns 15 minutes. Prepare Confectioners'-Sugar Icing; spoon into decorating bag with medium writing tube. Fill cross in each bun with icing.
