HOT CROSS BUNS

 

  • Cooking Time: 20 minutes
  • Servings: 32
  • Preparation Time: 1 hr

Ingredients

  • 2 1/2 c warm water
  • 1 tbsp sugar
  • 1 1/2 tbsp dry yeast
  • 6-7 c bread flour
  • 3/4 tbsp salt
  • 1/2 cup Sugar
  • 1 tbsp oil
  • 1 cup Raisins
  • 1 tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/2 cup flour
  • 1/4 cup water
  • 1/2 cup icing sugar
  • 2 tbsp lemon juice

Directions

  • Mix water, yeast and 1 tbsp sugar together and let sit 5 minutes.
  • Add oil, salt and flour (Start with 6 cups), and 1/2 cup of sugar.
  • Stir until dough holds together.
  • Knead until smooth. (5 minutes with dough hook, you want the dough cleaning the sides but with some sticking on the bottom)
  • Add raisins, cinnamon, allspice and nutmeg, then knead for another 2-3 minutes.
  • Knead dough a little by hand until it is smooth and elastic.
  • Put in greased bowl and let rise 10 minutes.
  • Punch down. (Punch middle in and bring in all the sides and punch the big air bubbles out of each part)
  • Let the dough rise 5 minutes and punch down again. (do 5 punch downs all together)
  • Divide into 32 pieces and roll into balls (24 fit well on a 15"x10" stone bar pan)
  • Let rolls rise for 20 minutes or until double in size.
  • Mix 1/2 cup flour and 1/4 cup water into a smooth paste and pipe in a cross shape on top of rolls - plus shape, not X-shaped
  • Bake 15-20 minutes at 375 degrees until tops are golden brown and rolls sound hollow.
  • Remove rolls from oven, and make a glaze of lemon juice and icing sugar.
  • Brush on glaze while rolls are hot and allow them to cool.
  • If rolls are a few days old, cut them in half and toast them, then spread on some butter and enjoy.

Notes

My husband and I often try to make recipes of things we had growing up in Australia, that we can't easily find in the USA. Hot Cross Buns was a variation on our French Bread, that my husband came up with a few easters ago. We love them!

Categories: Roll 
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