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Heather_in_SF

Hot Cross Buns making us cross - any suggestions?

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Joined: Dec 21, 2005

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Posted to Thread #18017 at 7:38 pm on Apr 1, 2010

Hi everyone,

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

3 eggs
shake cinnamon
grated nutmeg
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.

Frosting:
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."

LT Ulrich


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