Hot Cross Buns

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 16
• 3 cups unbleached all-purpose flour
• 2 packages active dry yeast (5 1/2 teaspoons)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon zest
• 3/4 cup milk
• 1/4 cup unsalted butter, cut into pieces
• 2 large eggs, beaten
• 1/2 cup raisins or 1/2 cup currants
• 1/4 cup chopped blanched almond
• 2 tablespoons chopped mixed candied fruit
• 1 large egg, beaten with
• 1 tablespoon milk
• 1 cup confectioners' sugar (icing sugar)
• 2 -3 tablespoons cream or 2 -3 tablespoons milk
• 1/2 teaspoon almond extract

Recipe

• 1 measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
• 2 heat milk to boiling in a small saucepan over medium-high heat.
• 3 remove from heat and add the butter.
• 4 stir until the butter is melted.
• 5 stir in the eggs.
• 6 add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
• 7 mix in the raisins, almonds, and candied fruits.
• 8 cover with plastic wrap and let rise for 1 hour.
• 9 cover a baking sheet with parchment paper.
• 10 turn the dough out onto an oiled surface.
• 11 dust the dough with flour and knead to express air bubbles.
• 12 divide the dough into 16 equal parts.
• 13 shape each into a round ball.
• 14 place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
• 15 let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
• 16 preheat the oven to 400 f.
• 17 brush the tops of the buns with the egg glaze.
• 18 slash a cross in the center of each bun with a sharp knife.
• 19 bake for 10 to 12 minutes, until golden.
• 20 while the buns bake, mix the icing ingredients in a small bowl.
• 21 place the icing into a pastry bag with a small tip.
• 22 slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
• 23 pipe the icing into the shape of a cross on top of each bun.
• 24 serve warm.
• 25 makes 16 buns.
• 26 beatrice ojakangas.
• 27 the great holiday baking book.