Hot Cross Buns

Name: Hot Cross Buns
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 10 teaspoons 1/4-ounce packages active dry yeast; 1 teaspoons cinnamon; 118 milliliters dried currants; 1 large egg yolk; 2 larges eggs; 946 milliliters all-purpose flour; 79 milliliters golden raisins; 118 milliliters granulated sugar; 3 Tbsps superfine granulated sugar; 2 teaspoons ground allspice; 2 teaspoons finely grated fresh lemon zest; 237 milliliters warm milk (105°–115°F.); 2 teaspoons finely grated fresh orange zest; 24 servings pastry dough; 1 teaspoon salt; 1 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter

Hot Cross Buns might be just the morn meal you are searching for. This recipe serves 24. Watching your figure? This vegetarian recipe has 242 calories, 7g of protein, and 7g of fat per serving. A mixture of egg yolk, cinnamon, orange zest, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Easter event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar.

Ingredients you will need

Granulated Sugar

Yeast

Milk

Equipment you will use

Bowl

Let mixture stand 5 minutes, or until foamy.

Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar.

Ingredients you will need

Granulated Sugar

Allspice

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed.

Ingredients you will need

Egg

Currants

Egg Yolk

Raisins

Butter

Dough

All Purpose Flour

Yeast

Equipment you will use

Blender

Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes.

Ingredients you will need

Dough

Transfer dough to an oiled large bowl and turn to coat.

Ingredients you will need

Dough

Equipment you will use

Bowl

Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Butter 2 large baking sheets.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs.

Ingredients you will need

Dough

Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets.

Equipment you will use

Baking Sheet

Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

Ingredients you will need

Roll

Preheat oven to 400°F.

Equipment you will use

Oven

While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.

Ingredients you will need

Superfine Sugar

Pastry Dough

Glaze

Roll

Egg

Equipment you will use

Rolling Pin

Knife

Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns.

Ingredients you will need

Glaze

Roll

Egg

Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes.

Ingredients you will need

Roll

Equipment you will use

Oven

Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving.

Ingredients you will need

Roll

Equipment you will use

Ziploc Bags