Hot Cross Buns Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 cup: All-Purpose Flour,
1/3 cup: Granulated Sugar,
2 tbsp: Quick Rise Instant Yeast,
1 tsp: Salt,
2 tsp: Cinnamon,
1/2 tsp: Grated Nutmeg,
2 cup: Warm Water,
1/4 cup: Melted Butter,
2: Eggs, beaten
1 cup: Raisins or part currants,
1/2 cup: Mixed Candied Peel,
1 1/2 cup: Icing Sugar,
2 tbsp: Milk,
Directions:
In a large mixing bowl, combine the flour, sugar, yeast, lemon rind,
salt cinnamon and nutmeg. Stir in warm water and butter, then beaten
eggs. Using a wooden spoon, vigorously stir dough until smooth and
elastic. Stir in raisins and candied peel. Scrape down sides of bowl,
cover with a clean dry towel and stand for 10 minutes. Grease 24
medium to large-sized muffin cups and spoon in batter -- no more than
2/3 full. Brush tops with melted butter. Cover and let rise in a warm
place until almost double, about 20 - 30 minutes. Bake in an oven
preheated to 375 degrees for about 20 minutes or until tops are
browned. Let cool on wire racks until warm, about 10 - 15 minutes.
Combine icing sugar with milk until smooth; place in a piping bag or
spoon on top of buns to make crosses. Makes 24 buns. From The
Gazette, 91/02/27.
Source from luhu.jp
salt cinnamon and nutmeg. Stir in warm water and butter, then beaten
eggs. Using a wooden spoon, vigorously stir dough until smooth and
elastic. Stir in raisins and candied peel. Scrape down sides of bowl,
cover with a clean dry towel and stand for 10 minutes. Grease 24
medium to large-sized muffin cups and spoon in batter -- no more than
2/3 full. Brush tops with melted butter. Cover and let rise in a warm
place until almost double, about 20 - 30 minutes. Bake in an oven
preheated to 375 degrees for about 20 minutes or until tops are
browned. Let cool on wire racks until warm, about 10 - 15 minutes.
Combine icing sugar with milk until smooth; place in a piping bag or
spoon on top of buns to make crosses. Makes 24 buns. From The
Gazette, 91/02/27.
Source from luhu.jp
Tags
: breads