| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Breads, Easter, Newspaper |
18 |
Buns |
INGREDIENTS
| 5 |
c |
All-purpose flour |
| 2 |
|
Active dry yeast |
| 1/2 |
c |
Sugar |
| 1 |
t |
Salt |
| 1 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground cardamom |
| 1/4 |
t |
Cloves |
| 1/4 |
t |
Nutmeg |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Butter, 1 stick |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Currants or raisins |
| 1/3 |
c |
Candied orange peel, opt |
| 1 |
|
Egg yolk mixed with |
| 2 |
T |
Water |
| 3 |
oz |
Cream cheese, softened |
| 1 |
c |
Confectioner's sugar |
| 1 |
t |
Milk |
INSTRUCTIONS
Combine 2 cups of flour, yeast, sugar, salt and spices in a large
mixing bowl. In a separate bowl, heat milk and butter to very warm
(120 to 130ø). Add to flour. Beat on medium speed of mixer for 1
minute. Add eggs. Beat another minute. Stir in currants, orange peel
and enough remaining flour to make dough easy to handle. Turn dough
out onto lightly floured surface and knead until smooth and elastic,
about 5 minutes, adding additional flour as needed. Place in a
buttered bowl, turning to butter top. Cover; let rise in warm place
until doubled in bulk, about 1 hour. Punch down dough; turn onto
lightly floured surface. Divide dough in half; divide each half into 9
pieces. Form each piece into a smooth round ball. Place balls of dough
in two buttered 8-inch square baking pans. Cover; let rise in warm
place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly
with egg yolk mixture. Bake rolls in preheated 375ø oven, 20 to 25
minutes, or until golden brown. Remove from pans. Cool on wire rack.
Prepare Cream Cheese Frosting. Drizzle frosting across the top of each
bun in the shape of a cross. Makes 18 buns. CREAM CHEESE FROSTING:
Beat cream cheese and sugar in a bowl until smooth. Add up to 1
teaspoon of milk for drizzling consistency. Note: Hot cross buns are a
traditional Easter food. You can bake them in advance and freeze
unfrosted. When ready to serve, reheat foil-wrapped buns in a 325ø
oven. Drizzle cream cheese frosting in the shape of a cross over the
buns after reheating. From the files of Roberta Thompson Source: The
News-Enterprise Elizabethtown KY; Food section; recipe from: American
Dairy Association Posted to MM-Recipes Digest by "Chat Cat"
<maintech@ne.infi.net> on Mar 26, 98
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