Hot Cross Buns Recipe
Ingredients
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Active dry yeast | 2 | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| 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.
Chef
