On my way to 100 recipes in 100 days. Here is recipe 70.
Hot Cross Buns:
Hot Cross Buns are traditionally eaten on Good Friday (tomorrow). These are a warm fragrant bun with cinnamon and raisins and topped with a frosting in the shape of a cross. These make a wonderful breakfast paired with some fruit and hard boiled eggs.
The smell of these rolls is a very welcoming way to wake up your family. Surprise them with an early breakfast of these sweet, warm rolls.
Hot Cross Buns
3/4 cup butter, melted and cooled
1 cup plus 1 Tbsp milk
1/2 cup sugar
4 1/2 tsp active dry yeast (2 pkgs)
2 tsp course salt (I used kosher)
1 tsp cinnamon
3/4 tsp ground nutmeg
4 eggs, lightly beaten
5 1/2 cups flour
1 1/3 cup raisins
1 egg white
2 cups powdered sugar
2 Tbsp lemon juice
1. Preheat oven to 375 degrees. Butter a large bowl for the dough to rise and set aside.
2. Place 1 cup milk in a sauce pan and over medium heat, heat until reaches 110 degrees. Doesn’t not take long at all.
3. Pour the milk in to a bowl of a stand mixer and attach the dough hook. Slowly add sugar, yeast, 2 tsp salt, butter nutmeg, cinnamon and 4 eggs. Mix slowly on low speed.
4. While mixing, slowly add the flour one cup at a time and mix on low until a soft and slightly dough forms around the hook. Continue kneading on low for about 5 minutes until smooth.
5. Add raisins and kneed for a minute longer to incorporate. Butter an 11X17 baking pan and set aside
6. Turn dough out on to lightly floured surface and kneed briefly and shape in to a ball. Place dough in buttered bowl and turn to coat with butter. Cover with plastic wrap and allow to rise in a warm place for an hour and 30 minutes.
7. Turn dough out onto work surface and knead briefly. Divide dough into 12 equal pieces and shape into a tightly formed ball. Place in the prepared buttered baking pan 1 inch apart. Cover with plastic wrap and let rise until rolls double in bulk, about 1 hour. Rolls should be touching.
8. Whisk together 1 egg white and 1 Tbsp water. Brush tops of rolls with egg wash and use scissors to cut a cross into the top of each bun.
9. Bake until golden about 18-25 minutes. Rotate front to bake to ensure even browning. Cool to room temperature.
10. Whisk together 1 Tbsp milk, powdered sugar, and lemon juice. Pipe glaze over buns in the shape of a cross.