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Hot Cross Buns making us cross - any suggestions?
Joined: Dec 21, 2005
Posted to Thread #18017 at 7:38 pm on Apr 1, 2010
I'm up visiting my parents, a welcome respite from the travails of the city and the ongoing maintenance issues in my apartment building.
My mom made hot cross buns before I arrived and didn't like the result and remade them yesterday. Yesterday's batch, as before, were as dry as dust this morning. They were not overbaked and fresh out of the oven they were wonderful, moist and nice. They were stored overnight in a tupperware box so it wasn't as if they dried out (it is terribly dry up here at the low foothills, technically high desert). Using the flour indicated in the recipe the dough was very sticky but she proceeded anyway.
Here is the recipe, any suggestions?
REC: Hot Cross Buns
2 pks active dry yeast
1/2 c warm water
1/4 c milk, warmed
1/3 c sugar
3/4 tsp salt
1/2 c shortening or butter
1 tsp vanilla extract
4 cups sifted AP flour
1/2 plus currents or golden raisins
1 c chopped citron
1 egg yolk
1 tsp cold milk
Scald milk in a small saucepan, add salt, sugar and shortening, cool to lukewarm.
Sprinkle yeast on top of warm water, stir. Add eggs, yeast mixture and 1 cup flour and dash cinnamon to the milk mixture. Beat with a mixer on medium speed for 2 minutes, scraping the bowl occasionally. Stir in fruits and remaining flour, a little at a time, to make a soft dough that is easy to handle. Using a dough hook kneat well. Place in a lightly greased bowl (turn to grease top of dough and cover with plastic wrap) and let rise for 1 1/2 hours or until doubled. Punch down the dough.
On a lightly floured board pat to a rectangle to a 1/2" thickness. Cut into 18 squares. Pat squares into a bun-like shape. Place on greased baking sheets 1 1/2" apart, cover with plastic wrap and let rise until doubled for 1 hour.
With a very sharp knife (or serrated) cut a cross into the top of each bun. Beat together egg yolk and cold water and paint on top of each bun.
Bake at 375 for 15 minutes or until golden brown.
Cool on racks for about 5 minutes, then pipe a cross of frosting into the cut tops of the buns.
1 1/2 c powdered sugar
2 T butter, softened
1-2 tsp milk
1/2 tsp vanilla extract
Combine together until smooth.
Next time, if there is a next time, she would add more cinnamon, perhaps a 1/2 tsp.
Thanks for your thoughts on this pressing issue!
"Well-behaved women rarely make history."
Other messages in this thread:
- 18017. Hot Cross Buns making us cross - any suggestions? - Heather_in_SF - 7:38pm on 04/01/10 (13)
- I have had that problem with Hot Cross Buns, thought it was par for the course...(nt) [NT] - daricem - 7:49pm on 04/01/10
- Hmm, I've eaten them, but not often because they are usually pretty stale, no matter how fresh they - DawnNYS - 7:58pm on 04/01/10
- Too much yeast. try making the dough the night before and using. . . - mistral - 9:33pm on 04/01/10
- Take a look at Pioneer Woman's blog today. REC: Hot Cross Buns [LINK] - Dawn_MO - 9:35pm on 04/01/10
- could it be the eggs? [NT] - AngAk - 10:31pm on 04/01/10
- H, I did a comparison to CathyZ cinnamon rolls, which turn out - MarilynFL - 12:08am on 04/02/10
- It's good to see you Mar. You have been missed! [NT] - Dawn_MO - 12:29am on 04/02/10
- Work is crazy. I should be remote-logging in right now, but I want to be here!!! [NT] - MarilynFL - 12:37am on 04/02/10
- You're analytical brain never ceases to amaze me. It's what makes you so special to us. [NT] - orchid - 1:53am on 04/02/10
- Agree with Marilyn re too little liquid. I do not have this problem with my annual recipe, which [LINK] - Shaun in TO - 1:09pm on 04/02/10
- Thank you all for your thoughtful responses! My mom is psyched to try again - Heather_in_SF - 8:11pm on 04/03/10