Hot Cross Buns (contd) 2/2 Recipe
Yield: 20 RollsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
brown. Remove buns from oven and slide off pan on to wire rack over
sheet of waxed paper.
GLAZE: Whisk lemon juice and icing sugar together to form a runny bu
slightly thickened mixture, rather like skim milk in color and
translucence (glaze should not be so thick that it makes a white
coating, hiding the cross). Brush glaze over buns while theyre still
hot (some icing will drip on to the waxed paper). If desired, wait 5
minutes, then brush on a second coat of glaze.
SPICE BLENDS: Just mix ingredients together and use as per recipe.
FROZEN DOUGH METHOD: With rolling pin, press dough into a large
rectangle. Sprinkle with raisins. Starting at long side, roll dough
tightly into a log shape. Slice log into 9 sections.
Form each section into a ball and place in square pan coated with non
stick spray. Cover with sprayed plastic wrap and allow to double in
size. Remove plastic wrap and bake at 350 F for 20 minutes or until
golden brown. Remove immediately to cooling rack.
TO MAKE ICING: Mix all icing ingredients together and place in a
squeeze bottle, icing bag or gun.
When buns are cool, use icing bag or snipped milk bag to squirt
icing in a cross design on top.
FROM The Gazette, March 26, 1997
Title: HOT CROSS BUNS (SATTERLY)
Categories: Breads
Yield: 1 Servings
2 tb Dry yeast
3/4 c Warm water
1/2 c Vegetable oil
1 ts Salt
1/4 c White sugar
2 tb White vinegar
1 ts Baking powder
1 ts Cinnamon
3 1/2 c White flour
1/2 c Flour for kneading
2/3 c Currants
Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour
& mix. Stir in currants. Mix in the remaining 2 c of flour. Remove
from bowl & knead, adding more flour as necessary. Knead for a few
minutes until the dough is pliable. Return to mixing bowl, cover with
a damp cloth & set aside until it has doubled.
Punch dough down, turn out onto a floured board, cover & let rest for
10 minutes. Divide the dough into 18 pieces. Roll into a ball &
place on a greased baking sheet 1 1/2 inches apart. Flatten slightly.
If you wish, using a sharp knife, cut out a cross in the top of each
bun. Cover with a damp cloth & let rise till doubled.
Heat oven to 375F. Lightly brush the top of each bun with vegetable
oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.
Posted by Mark Satterly in Intercook
Source from luhu.jp
sheet of waxed paper.
GLAZE: Whisk lemon juice and icing sugar together to form a runny bu
slightly thickened mixture, rather like skim milk in color and
translucence (glaze should not be so thick that it makes a white
coating, hiding the cross). Brush glaze over buns while theyre still
hot (some icing will drip on to the waxed paper). If desired, wait 5
minutes, then brush on a second coat of glaze.
SPICE BLENDS: Just mix ingredients together and use as per recipe.
FROZEN DOUGH METHOD: With rolling pin, press dough into a large
rectangle. Sprinkle with raisins. Starting at long side, roll dough
tightly into a log shape. Slice log into 9 sections.
Form each section into a ball and place in square pan coated with non
stick spray. Cover with sprayed plastic wrap and allow to double in
size. Remove plastic wrap and bake at 350 F for 20 minutes or until
golden brown. Remove immediately to cooling rack.
TO MAKE ICING: Mix all icing ingredients together and place in a
squeeze bottle, icing bag or gun.
When buns are cool, use icing bag or snipped milk bag to squirt
icing in a cross design on top.
FROM The Gazette, March 26, 1997
Title: HOT CROSS BUNS (SATTERLY)
Categories: Breads
Yield: 1 Servings
2 tb Dry yeast
3/4 c Warm water
1/2 c Vegetable oil
1 ts Salt
1/4 c White sugar
2 tb White vinegar
1 ts Baking powder
1 ts Cinnamon
3 1/2 c White flour
1/2 c Flour for kneading
2/3 c Currants
Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour
& mix. Stir in currants. Mix in the remaining 2 c of flour. Remove
from bowl & knead, adding more flour as necessary. Knead for a few
minutes until the dough is pliable. Return to mixing bowl, cover with
a damp cloth & set aside until it has doubled.
Punch dough down, turn out onto a floured board, cover & let rest for
10 minutes. Divide the dough into 18 pieces. Roll into a ball &
place on a greased baking sheet 1 1/2 inches apart. Flatten slightly.
If you wish, using a sharp knife, cut out a cross in the top of each
bun. Cover with a damp cloth & let rise till doubled.
Heat oven to 375F. Lightly brush the top of each bun with vegetable
oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.
Posted by Mark Satterly in Intercook
Source from luhu.jp
Tags
: breads