1/4 cup water, lukewarm
1/2 cup granulated sugar
1 package active dry yeast [1 tb]
3 1/2 cup all-purpose flour
2 tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup milk, warm
1/4 cup butter, melted
1 egg
1 egg yolk
1/2 cup currants
1/4 cup mixed candied peel, chopped
GLAZE
2 tbsp granulated sugar
2 tbsp water
ICING
1/2 cup icing sugar
2 tsp water
A Recipe for
Easter Hot Cross Buns
Herb Tip |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Food Tip |
This Recipe for Easter Hot Cross Buns is one of thousands in the Recipes-to-go Bread Cookbook.
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
If you enjoy this Easter Hot Cross Buns Recipe - you should enjoy the recipe collections you can find on the websites below:
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for Easter Hot Cross Buns from the recipe cookbook of Recipes-to-go (Bread)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
1. in measure, combine warm water with 1 tb of the sugar; sprinkle
yeast over top. Let stand for 10 minutes or until frothy. Meanwhile,
in large bowl, blend together remaining sugar, flour, cinnamon,
nutmeg, salt and cloves; make a well in centre.
2. In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until soft
dough forms. Turn out onto lightly floured surface; knead for 8
minutes or until smooth and elastic.
3. Place in greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for 1 hour or until doubled in
bulk. Punch down; turn out onto floured surface; knead in currants
and peel. Shape into 12-inch log; cut into 9 even pieces.
4. Stretch, tuck and pinch sides of dough all around to meet
underneath. Using cupped hand, roll into seamless ball. Place 2
inches apart on greased baking sheet. Cover and let rise for 35
minutes or until impression remains when dough is poked.
5. Bake buns in 400F 200C oven for about 16 minutes or until golden
brown.
Glaze: In saucepan, stir sugar with water over medium heat until
dissolved. Brush over buns. Let cool.
6. Icing: Stir together icing sugar and water. Using piping bag
fitted with round tip, pipe cross on top of each cooled bun.
Variation: Bread Machine Hot Cross Loaf:
Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk,
butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine
instructions for time), add currants and peel.
Tip: to make 18 buns by hand, increase the yeast to 4 ts and double
the other ingredients.
Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen:
Cooking Lesson
[-=PAM=-] PA_Meadows@msn.com
Serves: 9
Easter Hot Cross Buns Recipe brought to you by Recipes To-Go