HOT CROSS BUN
- 3 cups (750 gm) all-purpose flour, divided
- 1 (8 g) package quick-rise instant yeast (Fleischmann’s)
- 3 tablespoons (45 gm) granulated sugar
- 1 teaspoon (5 gm) salt
- 11/2 teaspoons (7 gm) ground cinnamon
- 3/4 teaspoon (4 gm) ground allspice
- 3/4 teaspoon (4 gm) ground nutmeg
- 1/3 cup (75 gm) currants or raisins
- 1/3 cup (75 gm) diced candied mixed fruit or peel
- 1 cup (250 mL) milk (2 per cent M.F.)
- 1/4 cup (50 mL) plus 1 tablespoon (15 mL) water
- 3 tablespoons (45 gm) butter
- 1 tablespoon (15 gm) potato flakes (instant mashed potatoes)
- Egg wash
- 1 egg yolk
- 1 tablespoon (15 mL) water
- 1 cup (250 mL) icing sugar
- 1/2 teaspoon (2 mL) pure vanilla extract
- 1 tablespoon (15 mL) milk (2 per cent M.F.), about
Dough (traditional method)- In large bowl, combine 1 cup (250 mL) flour, yeast, granulated sugar, salt, cinnamon, allspice and nutmeg; stir to mix. Stir in currants and candied fruit.
In small saucepan, heat milk, water and butter until very warm (120 F to 130 F). Whisk in potato flakes; stir into dry ingredients. Stir in enough of the remaining 2 cups (500 mL) flour to make a soft dough that doesn’t stick to the bowl.
Turn dough out on to floured surface; knead until smooth and elastic, working in additional flour as needed, about 5 minutes. Cover and let rest for 10 minutes.
Dough (bread machine method)- Substitute 2 teaspoons (10 gm) bread machine yeast for the 1 (8 g) package quick-rise instant yeast.
The milk, water and butter should be at room temperature. The butter should be cut into small pieces.
Put milk, water, butter, salt, flour, potato flakes, cinnamon, allspice, nutmeg, granulated sugar and yeast in bread pan in the order recommended by the machine’s manufacturer. Insert pan in oven chamber. Select dough/manual cycle.
When cycle is complete, transfer dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Knead in currants and candied fruit. Cover dough and let rest for 10 minutes.
To shape dough - Divide dough into 9 equal pieces. Form each piece into a smooth ball, pinching at bottom to seal; place, seam side down, in greased 81/2-inch (21 cm) square baking pan. Flatten buns slightly. Cover and let rise in warm, draft-free place until double in size, about 30 minutes.
Egg Wash - Lightly beat together egg yolk and water; brush over buns.
Bake at 375 F (190 C) for 30 minutes or until baked, covering loosely with foil after 20 minutes to prevent excess browning. Remove buns from pan and let cool completely on rack.
Icing: In small bowl, mix icing sugar, vanilla and enough milk to make icing of piping consistency. Pipe or spoon icing in form of a cross on each bun.
Makes 9 buns.
Recipe given for both manual method and bread machine method. Enjoy.