Title: Hot Cross Buns #2
Categories: Breadmaker Bread
Yield: 12 Buns
| 2-CUP CAPACITY/12 BUNS |
| 2 1/2 | ts | Active dry yeast |
| 3 | c | Bread flour |
| 1/2 | ts | Salt |
| 1/4 | c | Granulated white sugar |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 2 | tb | Unsalted butter or margarine |
| 3/4 | c | Less 1 tbsp. milk |
| 2 | lg | Eggs |
| 1/3 | c | Dark raisins |
| EGG WASH |
| 1 | lg | Egg white, beaten with 1 tsp. water |
| FROSTING |
| 1 | c | Confectioners' sugar |
| 1/2 | ts | Vanilla extract |
| 3 | tb | Milk |
| 3-CUP CAPACITY/12 BUNS |
| | | Same as for 2-cup capacity. |
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor.
"One-a-penny, two-a-penny, hot cross buns...." I guess we all heard this
jingle at one time or another as children. These sweet harbingers of
spring, with their sugar frosting crosses on the top, begin to appear in
bakers every year about a week before Lent.
Simple-to-make hot cross buns are a surefire way to ease into spring.
To make frosting, blend ingredients until smooth enough to use for
piping.
MACHINE PROCEDURE: All ingredients must be at room temperature, unless
otherwise noted. Add ingredients, except for raisins, egg wash, and
frosting, in the order specified in your bread machine owner's manual. Set
bread machine on dough/manual setting. Add RAISINS at the appropriate
moment for your model bread machine. At the end of the program, press
clear/stop. To punch dough down, press start and let knead for 60 seconds.
Press clear/stop again. Remove dough and let rest 5 minutes before
hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal
bread making procedure, but let dough knead only once. At the end of the
kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking
after the first 30 minutes to make sure dough does not overrise and touch
the lid. Press start and let machine run for 60 seconds topunch dough
down. Press clear/stop. Remove dugh and let rest 5 minutes before
hand-shaping.
HAND-SHAPING TECHNIQUE: On lightly floured work surface, cut dough into
three equal pieces. Lightly sprinkle dough with flour it too sticky to
handle. Cut each piece into four pieces. Shape each peice into a smooth
ball by stretching out and down a couple of times, always pinching together
the bottom layer. Place buns on lightly greased 13-x9-x1-inch baking pan,
four down and three across, with sides barely touching. Cover with a clean
kitchen cloth and et rise until almost doubled in size, about 1 to 1 1/2
hours.
Prepare frosting and set aside.
Preheat oven to 375F. Gently brush buns with egg wash. Bake for 12 to 15
minutes or until lightly golden. Remove from oven and cool on wire racks.
When cool, pipe a frosting cross on each bun.
NUTRITION INFORMATION per bun: 218 calories, 5.51 g protein, 40.5 g
carbohydrates, 1.23 g dietary fiber, 3.75 g fat, 43.3 mg cholesterol, 115
mg sodium, 118 mg potassium. Calories from protein: 10%; from
carbohydrates: 74%; from fats: 16%.