The Best Hot Cross Buns Recipe

Round Hot Cross Bun
submitted by sumit at ifood.tv

Summary

CourseMethod
Interest Group

Ingredients

 Active dry yeast2 Tablespoon
 Allspice1⁄4 Teaspoon
 All purpose unbleached flour4 1⁄2 Cup (72 tbs)
 Milk3⁄4 Cup (12 tbs)
 Light brown sugar1⁄4 Cup (4 tbs)
 Currants/Raisins/ a combination of both1⁄2 Cup (8 tbs)
 Eggs2 , beaten
 Unsalted butter6 Tablespoon, softened
 Egg wash/Made by beating1 Tablespoon (M)
 Egg/With 2 teaspoons water and a pinch of salt1
 Salt3⁄4 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon, freshly grated
 Confectioners sugar1⁄3 Cup (5.33 tbs)
 Ground cloves1⁄4 Teaspoon
 Milk2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3538 Calories from Fat 912

% Daily Value*

Total Fat 104 g159.4%

Saturated Fat 56.5 g282.6%

Trans Fat 0 g

Cholesterol 910.7 mg

Sodium 1796.8 mg74.9%

Total Carbohydrates 556 g185.4%

Dietary Fiber 27.8 g111.1%

Sugars 105.8 g

Protein 98 g196.2%

Vitamin A 65.9% Vitamin C 41.4%

Calcium 50.7% Iron 196.9%

*Based on a 2000 Calorie diet

Directions

In a large bowl proof the yeast in the milk with a teaspoon of the sugar for 15 minutes or until foamy.
Stir in the remaining sugar, the eggs, butter, salt, cinnamon, nutmeg, cloves, and allspice.
Add the flour, 1 cup at a time, stirring, until the dough is soft and slightly sticky.
Knead the dough on a lightly floured surface for 8 to 10 minutes, or until it is smooth and elastic.
Put the dough into a buttered bowl and turn it to coat with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk.
Punch down the dough, flatten it into a rectangle about 1/2 inch thick, and sprinkle the top with the currants.
Roll the dough up into a 21 inch log and cut it crosswise into 16 pieces.
Form the pieces into buns and arrange them seam side down on lightly buttered and floured baking sheets.
Let the buns rise, covered loosely, until they have almost doubled in bulk, and brush them with the glaze.
With a sharp knife or razor cut a cross into the top of each and bake the buns in a 425° F oven for 15 minutes, or until they sound hollow when their bottoms are tapped.
Transfer the buns to racks to cool.
In a small bowl beat the confectioner's sugar with the milk until it forms a thick icing.
Drizzle the icing into the crosses on tops of buns.
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