Easter Recipe: Hot Cross Buns
Author: 
 
Ingredients
  • BUNS
  • 2 cups milk
  • ½ cup vegetable oil
  • ½ cup white sugar
  • 1 package (2¼ Teaspoons) Active Dry Yeast
  • 4 cups All-purpose Flour
  • ½ cup flour, additional
  • ½ heaping teaspoon Baking Powder
  • ½ flat teaspoon Baking Soda
  • 2 teaspoons Salt
  • ¼ cup Sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon nutmeg (cardamom or allspice can be used)
  • ½ cup raisins, currants, or dried cranberries
  • GLAZE
  • 1 whole Egg White
  • Splash Of Milk
  • ICING
  • 1 whole Egg White
  • Powdered Sugar
  • Splash Of Milk
  • Few drops of vanilla extract
Instructions
  1. FOR THE BUNS:
  2. Combine 2 cups milk, oil, and ½ cup sugar in a saucepan. Heat until very warm (but not quite boiling) while stirring constantly. Remove from heat and allow mixture to cool until it is still warm, but not uncomfortable to the touch.
  3. Sprinkle yeast over the mixture. Add the 4 cups of flour and stir until combined. Cover with a towel and place in a warm area for about 1 hour.
  4. Sprinkle in ½ cup flour, baking powder, baking soda, and salt. Stir until just combined.
  5. Combine ¼ cup sugar with cinnamon and nutmeg (or spices of your choice) in a small bowl.
  6. On a lightly-floured surface, lightly flatten dough with your fingers. Sprinkle a generous amount of the sugar/spice mixture. Add a sprinkle of dried fruit, then fold the dough over on itself and press lightly. Add a bit more sugar/spice and more dried fruit, then fold the dough again. Repeat a third time.
  7. Pinch off golf ball-size pieces of dough. Roll into a ball and then slightly press flat into a bun shape. Place on cookie sheet covered in cooking spray. Cover and place in a warm area for an hour or more.
  8. Preheat oven to 400 degrees while the dough is rising.
  9. FOR THE GLAZE:
  10. Whisk 1 egg white with a little milk. Using a pastry brush, brush lightly onto each bun.
  11. Bake for 20 minutes or until buns are a rich golden brown. Remove from pan and cool completely on cooling racks.
  12. FOR THE ICING:
  13. Mix 1 egg white with enough powdered sugar for icing to be very thick. Add milk as needed to thin. Whisk in a few drops of vanilla extract for added flavor.
  14. Add icing to a small Ziploc bag and snip the corner. You can also use a traditional pastry bag with a small round tip. Pipe crosses onto each of the cooled rolls.
Recipe by Brownie Bites Blog at http://www.browniebites.net/easter-recipe-hot-cross-buns/