Friday, April 2, 2010

Hot cross buns

As it's Easter, I have decided it was high time I made some. I've always wanted to make them, but I've never gotten around to it. I know I am such a procrastinator.

The recipe is from "Better Homes and Garden New Cookbook" my stand by cookbook. I swear this cookbook has everything you need to know when it come to baking. It even tells you how to make baked potatoes. I got this cookbook as a wedding present and have used it countless times. I love the pumpkin and zucchini recipes.

First thing you do is place flour, yeast and cinnamon in a bowl

and mix it all up until it's happy.

Then combine milk, cooking oil, sugar and salt and warm it up in a pan.

until a weird face appears (hello strange face) or until it reaches 120 degree to 130 degrees.

Add the warm liquid to the flour mixture along with three eggs. Beat it to submission for 3 minutes

then add raisins

and flour and mix it all up.

Turn dough onto a flour surface and kneed until it becomes soft and pretty.

Once the dough has risen for an hour and half, let it rest on the counter for 10 minutes. Shape the dough into balls and place them on a greased baking sheet and let them rise again.

Make a cross on them and brush them with egg whites. Mine look funny, but my family won't complain about that they will only complain about the raisins.

"How come you put raisins in them and not chocolate chips?" they cried.
"You put raisins in Hot Cross Buns not chocolate chips." I said.
"They would be better with chocolate chips." They shake their heads in disappointment and sigh.

While the buns bake make the Powdered Sugar Icing and then frost those babies when they have cooled. I put my frosting into a Ziploc bag, but cut the hole too big. It was hard to control the frosting. But I didn't care. Those buns were warm and yummy!

Happy Easter Everyone!

From Dizzy Girl

Hot Cross Buns.
Adapted from Better Home and Garden.

Oven 375 degrees.

Combine 1 1/2 cups all-purpose flour, 1 packet active dry yeast (2 1/4 teaspoons) and 1 teaspoon ground cinnamon.

Heat and stir 3/4 cup milk, 1/2 cooking oil, 1/3 cup sugar, and 1/2 teaspoon salt till warm (120-130 degrees). Add to flour mixture along with 3 room temperature eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, (I used my mixer) stir in 2/3 cup currants or raisins and as much of 2 to 2 3/4 cups all-purpose flour as you can.

Turn out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball in a greased bowl; turn once. Cover, let rise till double (about 1 1/2 hours).

Punch down. Turn out onto floured surface. Cover; let rest 10 minutes. Divide into 20 portions; shape into smooth balls. Place 1 1/2 inches apart on a greased baking sheet. Cover; let rise till nearly double (30 to 45 minutes). Make a crisscross slash across each, Brush with 1 slightly beaten egg white. Bake in a 375-degree oven for 12 to 15 minutes or till golden brown. Cool slightly. Drizzle buns with Powdered Sugar Icing.
Serve warm. Makes 20

Powdered Sugar Icing

Adapted from Better Home and Garden.

1 cup powdered sugar
1/4 teaspoon vanilla
milk or orange juice

Mix powdered sugar, vanilla and 1 tablespoon milk or juice.
Stir in milk or juice, 1 teaspoon at a time, till of drizzling consistency.
Makes 1/2 cup or enough to drizzle over one 10-inch tube cake.