Hot Cross Buns
Traditionally made at Easter this sweet roll recipe incorporates warm spices and dried fruits and is decorated with a citrus icing.
Ingredients
- 4 cups All Purpose Flour
- 1 package Active Dry Yeast
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cardamon
- a dash of Cloves
- 1/2 teaspoon Salt
- 3/4 cup whole Milk
- 1/2 cup Butter 1 stick
- 1/3 cup Sugar
- 3 Eggs
- 2/3 cups Currants or Raisins
- 1 beaten Egg White
Icing
- 1 teaspoon Lemon Zest
- 1 teaspoon Orange Zest
- 1 cup Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- In a mixing bowl combine 3 1/2 cups flour, yeast, and spices. Warm up milk, butter, sugar, and salt over low heat in a saucepan, until butter is nearly melted, should just be warm. Remove from heat and combine with dry ingredients. Add eggs beating until combined. Add in raisins.
- Turn out dough onto a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough. Shape into a ball, and place in a lightly greased bowl. Cover with a towel and let rise for 1-2 hours or until nearly doubled in size.
- Punch dough down. Turn out onto cutting board and let rest for a few minutes. Divide dough in to 16 equal balls. Place on a greased or parchment lined baking sheet. Cover and let rise for 1 hour.
- Preheat oven to 375 degrees.
- In a small bowl combine an egg white and 1 tablespoon of water beat lightly. Brush each roll lightly with egg wash. Bake in a 375 degree oven for 12 minutes or till golden brown. Cool on cooking rack.
- Whisk together glaze ingredients. Spoon glaze into a Zip-loc sandwich bag, clip the corner and pipe glaze in a cross pattern over each roll.
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