Hot Cross Buns
Hot cross buns! Hot cross buns! One ha' penny, two ha' penny, Hot cross buns! A traditional favorite on Good Friday.
Servings: 2 dozen buns
Ingredients
BUNS:
- 2 (1/4 oz ea.) pkg. active dry yeast
- 1/4 c. warm water (110° to 115°)
- 1 c. warm milk (110° to 115°)
- 1/2 c. granulated sugar
- 1/4 c. unsalted butter room temperature
- 2 lg. eggs
- 2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 4 1/2 to 5 c. all-purpose flour
- 1 c. dried currants or raisins
- 1 lg. egg white lightly beaten
ICING:
- 1 3/4 c. confectioner's sugar
- 2 tsp. unsalted butter room temperature
- 1/2 tsp. vanilla extract
- 4 to 6 tsp. milk
Instructions
- BUNS: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes.
- Add milk, sugar, butter, eggs, salt, cinnamon, allspice and 4 cups flour. Beat until smooth.
- Stir in currants and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down. Cover and let rest for 10 minutes.
- On a lightly floured surface, roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.
- Place 2 inches apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Brush with egg white.
- Bake at 350 degrees for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- ICING: Combine confectioners' sugar, butter, vanilla, and enough milk to achieve piping consistency. Pipe a cross on top of each bun.
Notes
Serve them split in half, toasted or warmed, slathered with good Irish butter and (strawberry) jam.
You can also enjoy them with goat cheese, fresh figs or fig jam, drizzled with a little honey, and sprinkled with finely chopped fresh rosemary.