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
A Recipe for
Hot Cross Buns
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This Recipe for Hot Cross Buns is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Hot Cross Buns from the recipe cookbook of Recipes-to-go (Bread)
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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.
Serves: 24
Hot Cross Buns Recipe brought to you by Recipes To-Go