Click the above link for the history of hot cross buns by Foodtimeline.org.
Both of these recipes have very similar ingredients, but the order and the method of using the ingredients made a marked difference.
BH&G calls for putting the yeast in with the spices and dry ingredients, then adding the warm liquid items, then the raisins.
The dough does not rise until all the components are combined.
This results in a drier bun that is not as soft as this examiner would prefer.
The recipe that produces a light and fluffy roll is inspired by The Pioneer Woman recipe.
This examiner cut the recipe in half, used dried fruit not the traditional raisins and cinnamon sugar as well as pumpkin pie spice.
Please see the photo list for the method.
Hot Cross Buns
1 cup Hood whole milk
1/4 cup canola oil
1/4 cup sugar
1/2 package active dry yeast (cutting the packet in have with scissors works well.)
2 cups King Arthur Flour flour
1/4 cup additional flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
If you have prepared cinnamon sugar that will work fine, otherwise,
1/8 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup dried fruit of choice, for ex. dried cherries, golden raisins, dried Vermont Cranberry Co. cranberries.
1/2 egg white from 1 egg (divide the white and yolk from one Shadow Cross Farm egg, save other half for icing.)
1/2 egg white (see note above)
1/2 cup powdered sugar
1/2 teaspoon vanilla or splash orange juice, if desired for flavoring
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