Hot Cross Buns

Hot Cross Buns takes approximately 3 hours from beginning to end. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 176 calories. This lacto ovo vegetarian recipe serves 32 and costs 25 cents per serving. A few people made this recipe, and 25 would say it hit the spot. It can be enjoyed any time, but it is especially good for Easter. A mixture of water, granulated sugar, unbleached flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a cheap hor d'oeuvre. It is brought to you by Andreas Recipes. With a spoonacular score of 16%, this dish is rather bad. Similar recipes include Hot Cross Buns, Hot Cross Buns, and Hot Cross Buns.

Servings: 32

Preparation duration: 150 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In the bowl of the stand mixer, stir together the yeast, 2-1/4 cups of flour, salt, sugar, cinnamon, and nutmeg. Add the mashed potato and butter and cream the mixture together using the paddle attachment.2. Add the raisins, eggs, warm water, and milk. Continue mixing on low.3. Add the rest of the flour 1/4 cup at a time and mix well. Continue until the dough is easy to handle.4. Using the dough hook, knead the dough until smooth. Or you can turn the dough out onto a lightly floured board and knead until smooth. Put the dough into a greased bowl and cover with a towel. Allow to rise until doubled, about 1-1/2 hours.5. Preheat the oven to 375° F/190° C.6. After dough is risen, punch it down and divide it into two equal pieces. Shape each piece into 16 round buns. Please buns on prepared baking sheets spaced 2 inches apart. Let rise until doubled, about 30 minutes.7. Stir together the egg yolk and cold water to make a glaze. Brush the buns with the glaze, and bake in preheated oven for 20 to 25 minutes, until golden brown on top.8. MAKE THE ICING: While the buns are baking, stir together the milk and confectioners sugar in a small bowl until you have a glaze with the consistency of frosting. It should not be runny, and you should be able to put it into a piping bag and squeeze it out.9. Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.

 

Step by step:

1. In the bowl of the stand mixer, stir together the yeast, 2-1/4 cups of flour, salt, sugar, cinnamon, and nutmeg.

2. Add the mashed potato and butter and cream the mixture together using the paddle attachment.

3. Add the raisins, eggs, warm water, and milk. Continue mixing on low.

4. Add the rest of the flour 1/4 cup at a time and mix well. Continue until the dough is easy to handle.

5. Using the dough hook, knead the dough until smooth. Or you can turn the dough out onto a lightly floured board and knead until smooth.

6. Put the dough into a greased bowl and cover with a towel. Allow to rise until doubled, about 1-1/2 hours.

7. Preheat the oven to 375° F/190° C.

8. After dough is risen, punch it down and divide it into two equal pieces. Shape each piece into 16 round buns. Please buns on prepared baking sheets spaced 2 inches apart.

9. Let rise until doubled, about 30 minutes.

10. Stir together the egg yolk and cold water to make a glaze.

11. Brush the buns with the glaze, and bake in preheated oven for 20 to 25 minutes, until golden brown on top.

12. MAKE THE ICING: While the buns are baking, stir together the milk and confectioners sugar in a small bowl until you have a glaze with the consistency of frosting. It should not be runny, and you should be able to put it into a piping bag and squeeze it out.

13. Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.

Nutrition Information:

covered percent of daily need

 

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