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Hot Cross Buns With Raisin Recipe
|Skim milk||17 Tablespoon, divided (1 Cup Plus 1 Tablespoon)|
|Margarine||6 Tablespoon, divided (1/3 Cup Plus 2 Teaspoons)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast/2 cakes, 0.6 ounce each, compressed yeast||1⁄2 Ounce (Two 1/4 Ounce Packets)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Raisins||6 Tablespoon, soaked in warm water until plumped, then drained (1/3 Cup Plus 2 Teaspoons)|
|Grated orange peel||1 Teaspoon|
|Confectioners sugar||2 Tablespoon, sifted|
|Grated lemon peel||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2384 Calories from Fat 678
% Daily Value*
Total Fat 76 g117.6%
Saturated Fat 13.7 g68.4%
Trans Fat 0 g
Cholesterol 5.1 mg
Sodium 180.6 mg7.5%
Total Carbohydrates 386 g128.8%
Dietary Fiber 14.5 g58%
Sugars 146 g
Protein 46 g92.4%
Vitamin A 65.2% Vitamin C 20.6%
Calcium 42.2% Iron 95.8%
*Based on a 2000 Calorie diet
2. In work bowl of food processor or in medium mixing bowl combine sugar and yeast; add flour and gradually pour in warm milk mixture.
Process, or beat lightly with electric mixer, until thoroughly combined (dough will be sticky); stir in raisins and orange peel.
3. Shape dough into 12 equal balls, about 2 1/4 ounces each, and arrange on nonstick baking sheet, leaving a space of about 2 inches between each; cover with a towel, place in a draft-free area, and allow to rise until buns are doubled in volume, about 1 hour.
4. Preheat oven to 350°F. In metal measuring cup, or other small flameproof container, melt remaining 2 teaspoons margarine; add remaining tablespoon milk and stir to combine. Brush mixture evenly over each bun, then using a sharp knife, cut a cross in the top of each; bake until buns are golden brown, about 25 minutes. Using a spatula, remove buns to a wire rack; let cool thoroughly.
5. In small bowl combine confectioners' sugar, water, and if desired, lemon peel; drizzle icing evenly over each bun in the shape of a cross.