August 2, 2011

Hot Cross Buns

Old-Fashioned Breads

Prep time:

25 minutes plus rising

baking time:

15 minutes

“Whoever found the most eggs at Gram's Easter egg hunt got to eat the first warm bun.”

Ingredients

Serves 30

2 cups milk
4 tablespoons unsalted butter, softened
6 1/2 to 71/2 cups all-purpose flour, divided
2 envelopes active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
2 large eggs
2 cups raisins, divided
1/2 cup confectioners' sugar
2 to 4 tablespoons whipping cream

Directions

1
Heat milk and butter in saucepan over medium heat until melted. Remove from heat; cool to about 120°F to 130°F. Grease two 13 × 9-inch pans.
2
Mix 4 cups flour, yeast, sugar and salt in large bowl. Add milk mixture and eggs. Beat 2 minutes. Add flour, 1/4 cup at a time, until dough begins to pull away from bowl.
3
Knead dough on floured surface until smooth and elastic, 10 minutes; add more flour, if necessary, to prevent sticking. Shape dough into a ball. Place in oiled bowl; turn over to oil surface. Cover; let rise in warm place until double in size, 1 hour.
4
Divide dough in half. Reserve one half; cover. Knead 1 cup raisins into remaining dough half; cover. Let stand 5 minutes. Form dough into 15 balls. Place in prepared pan; cover. Repeat with reserved dough.
5
Let buns rise in warm place 45 minutes. Preheat oven to 400°F. Bake buns until golden, 15 minutes. Cool completely. Combine confectioners' sugar and 2 tablespoons cream in small bowl. Add more cream to reach desired consistency. Drizzle glaze across each bun to form a cross.

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Grandma's Secret Trick

Since Gram liked to serve her Hot Cross Buns freshly baked, she prepared the dough the night before. She covered the bowl and placed it in the refrigerator for a slow, cool rise overnight. The next morning the dough was ready to shape, rise again and bake.

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