Hot Cross Buns
It's an old English tradition to serve Hot Cross Buns on Good Friday, but these sweet buns are good anytime of the year.
Hot Cross Buns:
1 cup milk
2 tablespoon butter or margarine
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/4 cup warm water (110°F to 115°F)
4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup California raisins or Zante currants
2 large eggs, well beaten
1 large egg yolk, diluted with 1 teaspoon water for egg wash
1 cup powdered sugar
2 teaspoons fresh lemon juice
- For Hot Cross Buns: Scald milk; stir in butter and cool to lukewarm.
- Dissolve yeast in warm water.
- Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast mixture; blend well.
- Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2-inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with egg wash. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
- Bake at 400°F (205°C) for about 8 to 10 minutes, or until lightly browned. Cool on wire racks about 5 minutes. Drizzle icing on the cross.
- For Lemon Icing: Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.
Makes 18 buns.
Nutritional Information Per Serving (1/18 of recipe): Calories: 200; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 35mg; Total Carbs: 39g; Fiber: 2g; Sugar: 16g; Protein: 5g; Sodium: 160mg; Potassium: 173mg.
Recipe and photograph courtesy of California Raisin Marketing Board.