Gourmet Hot Cross Buns Recipe

Gourmet Hot Cross Buns picture

Summary

Preparation Time1 Hr 0 MinCooking Time25 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Active dry yeast2 Teaspoon (1 Package)
 White sugar1 Teaspoon
 Warm water1⁄4 Cup (4 tbs)
 Butter1⁄2 Cup (8 tbs)
 White sugar1⁄2 Cup (8 tbs)
 Milk15 Tablespoon, scalded
 Egg1 , well beaten
 All purpose flour4 Cup (64 tbs)
 Salt1⁄4 Teaspoon
 Ground cinnamon1 1⁄4 Teaspoon
 Freshly grated nutmeg1⁄2 Teaspoon
 Ground cardamom1⁄2 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Currants/Raisins1 Cup (16 tbs)
 Candied mixed peel1⁄3 Cup (5.33 tbs)
 Egg white1
 Vanilla2 Drop
 Icing sugar3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3628 Calories from Fat 989

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 66.1 g330.6%

Trans Fat 0 g

Cholesterol 475.9 mg

Sodium 734 mg30.6%

Total Carbohydrates 586 g195.5%

Dietary Fiber 27 g108.1%

Sugars 182.6 g

Protein 76 g151.3%

Vitamin A 67.6% Vitamin C 83%

Calcium 54.1% Iron 158.3%

*Based on a 2000 Calorie diet

Directions

Dissolve the yeast and 1 tsp sugar in the water.
Let stand 10 minutes.
Combine the butter and 1/2 cup sugar.
Add the scalded milk.
Stir to dissolve the sugar and to melt the butter.
Cool to lukewarm.
Add the yeast mixture and the egg to the milk mixture.
Sift together the flour, salt, and spices.
Reserve 2 tbsp to dredge the currants and peel.
Beat the rest into the batter mixture, first using an electric mixer and then, when that becomes too difficult, a wooden spoon.
Turn the dough out onto a floured board.
Knead in the raisins and mixed peel and continue kneading for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball; place in a greased bowl, turning to grease all sides.
Cover with a damp cloth and set in a warm place to rise until double in bulk, about 1 hour.
Punch the dough down to original size.
Turn out onto a lightly floured board.
Shape the dough into 18 buns and place 2" apart on a greased baking sheet.
Cover loosely and let rise in a warm place till double in bulk, about 1 hour.
Cut a shallow cross on the top of each bun.
Beat the egg white till frothy.
Brush lightly on each bun.
Keep the rest of the egg white.
Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake for 10 to 15 minutes longer or until the buns are browned and sound hollow when tapped.
Combine the rest of the egg white with the vanilla and enough icing sugar to thicken.
Frost the crosses of the hot buns with this icing.
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