Hot Cross Buns
© llizard aka ejm 2001, 2002
Ingredients (makes 12 buns)
2½ tsp active dry yeast
1 Tbsp sugar
½ c lukewarm water
2/3 c water (room temperature)
3Tbsp + 1 tsp instant milk powder
1 egg, beaten
1 c flour
all of Starter Dough from above
½ c sweet butter, melted
¾ c currants or dark raisins
1/3 c candied peel (sometimes called citron)
2 c flour
½ tsp each allspice, nutmeg, cinnamon
¼ c sugar
1 tsp salt
½ c (or less) flour for kneading
2 Tbsp milk
2 Tbsp water
3 Tbsp sugar
- Starter Dough: In a smallish bowl, mix yeast with sugar and lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture starts to bubble. (about 10 minutes)
- In a large bowl, whisk milk powder into the rest of the water.
- Add the yeast mixture to the milk. Add all the flour and stir just enough so the consistancy is like slightly lumpy heavy cream.
- Cover with plastic and let sit at room temperature til the mixture bubbles up and falls - 3 to 5 hours. (or refrigerate overnight; take it out of the fridge one hour before you make the dough)
- Actual Dough: Melt butter and set aside to cool.
- Combine butter, eggs, spices and sugar and add to Starter Dough. Add fruits, allspice, nutmeg, cinnamon and mix well.
- Add 2 c flour into the wet ingredients, stirring enough to encorporate it to make a rough dough. Cover with plastic and leave for 20 - 30 minutes.
- Turn dough out onto floured board (use some of the ½ c for kneading). Sprinkle the salt on top of the dough and let the dough sit for a few minutes as you wash and dry the mixing bowl. If you want, lightly grease the bottom and sides of the bowl with butter, but it isn't necessary.
- Knead dough til smooth and elastic - 8 to 10 minutes. Add as little flour as possible to keep dough from sticking (not much more than ½ c). Shape into a ball.
- Put dough into the mixing bowl, turning over once, if you greased the bowl, to get a little butter on all sides. (But it really isn't necessary to grease the bowl. I forgot and it didn't seem to make any difference.) Cover with plastic and let rise at room temperature til the dough has doubled.
- Turn the dough out onto a floured board. Knead gently a couple of times. Divide into 12 equal pieces and shape into round balls. Slightly flatten each one and place buns about 2 inches apart on lightly buttered parchment paper. Cover with a damp towel and let rise at warm room temperature for about 45 minutes (til almost double). Use a serrated knife to make a cross shape cut on surface of dough. Cover again with damp towel and let rest for 10 minutes before putting in oven.
- A half hour before baking, turn the oven to 400F. (I bake the buns on a baking stone.) When the buns are put in the oven, turn the oven down to 375F and bake for about 15 to 20 minutes til golden.
- Cool on rack on counter.
- Glaze (optional): To make glaze, bring ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns. (I've never bothered with this part)
based on "Hot Cross Buns 06 - Scottish Hot Cross Buns" from rec.food.recipes archive. (http://recipes.alastra.com/) Many thanks to Stephanie da Silva