Tuesday, April 26, 2011
Tasty Tuesday - Hot Cross Buns for any time of year...
We tried a new Easter sweet bread this year, these cinnamon flavored, currant filled buns. Traditionally served on Good Friday, they are so good, I wouldn't wait until then to bake and serve these soft little gems.
HOT CROSS BUNS
4 - 4 1/2 c. Best for Bread flour
1/3 c. sugar
1/2 t. salt
1/2 t. cinnamon
2 T. active dry yeast
3/4 c. milk
1/4 c. each butter and canola oil
1/2 c. currants
1 egg white, beaten
1 1/2 c. powdered sugar
2 T. soft butter
1-2 T milk
1/2 t. vanilla
Grease a 15x10 jelly roll pan. Lightly spoon flour into measuring cup; level off. In large bowl combine 1 1/2 flour, sugar, salt, cinnamon and yeast; blend well. In small saucepan heat 3/4 cup milk and fats until very warm.
Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in currants and an additional 2 1/4 to 2 1/2 cups flour until dough pulls away cleanly from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl and cover. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough into 24 parts; shape into balls. Place in prepared pan; brush with egg white. Cover; let rise in warm place until light and doubled in size, about 35 to 45 minutes.
Heat oven to 375 degrees and bake buns 15 to 20 minutes or until golden brown. Cool slightly. In small bowl combine all frosting ingredients; beat well. Using a pastry tube or bag, pipe crosses on each bun. If frosting is too thick for pastry tube, stir in additional milk a drop at a time until desired consistency. Enjoy!