Hot cross buns recipe

April 6, 1:00 AMProvidence Food ExaminerDonna Diegel

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Hot Cross Buns for Good Friday

HOT CROSS BUNS for Good Friday - Soft, homemade hot cross buns with butter, vanilla, golden raisins, candied fruit and a touch of cardomon. The cross made of lemon scented icing makes them even more delicious!
 
History of Hot Cross Buns

According to Wikipedia, "Hot Cross Buns do have Christian roots. "In many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733." You can read more about Hot Cross Buns on Wikipedia.

Hot Cross Buns Recipe

• 1 1/2 cups milk
• 2 packages active dry yeast
• 3/4 cup sugar
• 4 ounces butter (1 stick), melted
• 1/4 cup vanilla
• 2/3 cup water
• 4 large eggs
• 2 teaspoons salt
• 1 teaspoon nutmeg, ground
• 1/2 teaspoon cardamon
• 8-9 cups all-pourpose flour
• 1 cup raisins
• 1/2 cup golden raisins or currants
• 1/2 cup candied fruit, optional
   

Glaze

• 1/4 cup honey
• 1/4 cup water
• Mix and heat in small saucepan until hot. Remove and set aside.

Hot Cross Bun Icing

• 2 cups confectioners' sugar
• 1 teaspoon lemon juice, or 1/2 teaspoon lemon extract
• 1-2 Tablespoons milk
• Mix in a small bowl until smooth and free of any lumps.

How To Make Hot Cross Buns

• Heat milk in a small pan until it reaches 105 degrees F, or it feels lukewarm to warm. Remove from heat. Sprinkle yeast over the milk and let sit for 5 minutes. Stir.
• In the bowl of an electric mixer fitted with a dough hook, mix milk, yeast and sugar on low speed for about a minute.
• Add the butter, vanilla, water, eggs, salt, nutmeg and cardomon and mix again.
• With mixer on low speed, add 4 cups of flour and mix. Add raisins, currants and/or candied fruit. Mix again. Add remaining flour and mix until all the flour is incorporated.
• Turn mixer to medium and continue mixing until dough comes away from the sides of the bowl and forms a ball. The dough is done when it starts to ride the dough hook to the top. The dough will be sticky st this point.If you feel it is too sticky, add a bit more flour.
• Turn dough out into a greased or oiled bowl. Flip it over and cover the dough with a towel or plastic wrap. Place the bowl in a warm location until the dough doubles its size.
• Punch the dough down and turn out onto a floured counter.
• Divide the dough, and form it into approximately 30 - 36 balls, depending on the size. Place them in an oiled baking pan, and cover loosely with a towel. Set aside in a warm draft-free spot until hot cross buns double in size. This will take between 45 - 90 minutes depending on the warmth of your kitchen.
• While the dough is rising, preheat the oven to 375 degrees F.
• When dough is doubled in size, put them on a middle rack in the oven and bake for  between 52-35 minutes, depending on sixe. The hot cross buns will be done when the tops are golden brown.
• Remove the buns from the oven and brush them with the glaze. Let cool before decorating the hot cross buns with icing.
• To decorate hot cross buns, put icing in a pastry bag with a large round or flat tip, and make the sign of the cross.
• Let icing firm up before wrapping loosely with plastic.
• Makes 30-36 hot cross buns. Hot cross buns can be frozen.