Monday, April 4, 2011

Hot Cross Buns

This is from an old Fleischmann's cookbook. Mom sent me this recipe when I lived in Germany, and I've been making it ever since, so about 16 years. I go a little heavier on the spices. If you knead as Betsy Oppenneer recommends, you will only need about 4 - 4 1/2 cups of flour and they will be soft and moist.

5 1/2 -6 cp all-purpose flour
1/3 cp sugar
2 packages of yeast (ca. 2T)
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 cp evaporated milk
1/2 cp water
1/3 cp butter, cut into pieces
2 eggs
1 cp chopped dates or raisins (I prefer currents.)
1 egg white, lightly beaten
Powdered Sugar Frosting (recipe follows)

In a large bowl, combine 2 cp flour, sugar, undissolved yeast, cinnamon, salt, allspice, and nutmeg. Heat milk, water and butter until very warm (120 to 130F). Gradually add to dry ingredients; beat well, scraping bowl occasionally. Add 2 eggs and 1/2 cp flour; beat well again. With spoon, stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.

Punch dough down. Remove dough to floured surface. Knead in dates/raisins (currents). Divide dough into 18 equal pieces (about 75g each); shape into smooth balls. Place in/on greased pan/sheets. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Brush egg white over rolls. Bake at 375F for 20 minutes or until done. Remove from pans; let cool on wire racks. Drizzle or pipe Frosting onto each roll to make a cross.

Powdered Sugar Frosting: In small bowl, combine 1 1/2 cups powdered sugar, sifted; 1 to 2 tablespoons evaporated milk; and 1/2 tsp vanilla extract. Stir until smooth.

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