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Hot Cross Buns are a traditional favorite for Good Friday, Easter, and throughout the Lent season, but they are enjoyable year-round. Yeasty rolls are filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls. The hazelnuts are optional.
Prep Time: 2 hours, 30 minutes
Cook Time: 15 minutes
Ingredients:
- 3-3/4 to 4-1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 teaspoon ground cinnamon
- 3/4 cup milk
- 1/2 cup cooking oil
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 2/3 cup currants or raisins
- 1/2 cup chopped hazelnuts (filberts) (optional)
- 1 slightly beaten egg white
- 1 cup sifted powdered sugar
- 1 tablespoon hazelnut liqueur or milk
- 1/4 teaspoon vanilla
- Milk
Preparation:
In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, and cinnamon. In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F). Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm.
Yield: 20 buns
Nutritional facts per serving calories: 201 , total fat: 7g , saturated fat: 1g , cholesterol: 33mg , sodium: 71mg, carbohydrate: 31g , protein: 4g
Note: Hot Cross Buns are a traditional favorite for Lent and Easter, but they are enjoyable year-round.
Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books)
Reprinted with permission.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm.
Yield: 20 buns
Nutritional facts per serving calories: 201 , total fat: 7g , saturated fat: 1g , cholesterol: 33mg , sodium: 71mg, carbohydrate: 31g , protein: 4g
Note: Hot Cross Buns are a traditional favorite for Lent and Easter, but they are enjoyable year-round.
Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books)
Reprinted with permission.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
