Hot Cross Buns Recipe
Over the years I perfected the art of making this Hot Cross Buns which was taught to me by my elders. It is an effortless Snack. Stop thinking! Try this Hot Cross Buns recipe immediately.
Ingredients
7 to 7 1/2 cups all-purpose flour
2 packages active dry yeast
2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1/2 teaspoon salt
2 eggs
1/3 cup currants or raisins
2 tablespoons finely shredded orange peel
1 beaten egg
1 1/4 cups sifted powdered sugar
1/4 teaspoon vanilla Milk
Directions
In a large mixer bowl combine 3 1/4 cups of the flour and the yeast.
In a saucepan heat the 2 cups milk, sugar, butter, and salt just till warm (115° to 120°) and butter or margarine is almost melted; stir constantly.
Add to flour mixture; add the 2 eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in currants and shredded orange peel.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Cover; let rest 10 minutes.
Divide dough into 36 pieces; form each piece into a smooth ball.
Place on a greased baking sheet 2 inches apart.
Cover; let rise till nearly double (30 to 45 minutes).
With a sharp knife cut a shallow cross in each; brush tops with the beaten egg.
Bake in a 375° oven for 12 to 15 minutes or till golden.
Cool slightly.
Meanwhile, combine powdered sugar, vanilla, and enough milk (about 4 teaspoons) to make of piping consistency.
Pipe crosses on tops of buns.
In a saucepan heat the 2 cups milk, sugar, butter, and salt just till warm (115° to 120°) and butter or margarine is almost melted; stir constantly.
Add to flour mixture; add the 2 eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in currants and shredded orange peel.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Cover; let rest 10 minutes.
Divide dough into 36 pieces; form each piece into a smooth ball.
Place on a greased baking sheet 2 inches apart.
Cover; let rise till nearly double (30 to 45 minutes).
With a sharp knife cut a shallow cross in each; brush tops with the beaten egg.
Bake in a 375° oven for 12 to 15 minutes or till golden.
Cool slightly.
Meanwhile, combine powdered sugar, vanilla, and enough milk (about 4 teaspoons) to make of piping consistency.
Pipe crosses on tops of buns.
