Candied Fruit Hot Cross Buns Recipes

HOT CROSS BUNS

Steps:

• Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
• Heat milk to boiling in a small saucepan over medium-high heat.
• Remove from heat and add the butter.
• Stir until the butter is melted.
• Stir in the eggs.
• Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
• Mix in the raisins, almonds, and candied fruits.
• Cover with plastic wrap and let rise for 1 hour.
• Cover a baking sheet with parchment paper.
• Turn the dough out onto an oiled surface.
• Dust the dough with flour and knead to express air bubbles.
• Divide the dough into 16 equal parts.
• Shape each into a round ball.
• Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
• Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
• Preheat the oven to 400 F.
• Brush the tops of the buns with the egg glaze.
• Slash a cross in the center of each bun with a sharp knife.
• Bake for 10 to 12 minutes, until golden.
• While the buns bake, mix the icing ingredients in a small bowl.
• Place the icing into a pastry bag with a small tip.
• Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
• Pipe the icing into the shape of a cross on top of each bun.
• Serve warm.
• Makes 16 buns.
• Beatrice Ojakangas.
• The Great Holiday Baking Book.

HOT CROSS BUNS

Steps:

• 1. Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast.
• 2. Heat milk, water, and butter or margarine (until hot @130 degrees or so). Add to dry ingredients. Using a wooden spoon beat for 2 minutes.
• 3. Stir in beaten eggs and blend well.
• 4. Add enough flour to make a soft dough. I used a DOUGH HOOK and a stand mixer for this. Add flour until it is not sticky but can be pulled from the dough hook leaving it clean (see Note #1)! This is when you decide to use 4 3/4 cups flour or as much as 5 cups flour.
• 5. Knead 6-8 minutes.
• 6. Add the raisins or candied fruit, kneading to mix in evenly.
• 7. Place dough in an oiled bowl. Cover. Let it rest until dough rises (mine took about 1 hour).
• 8. Once the dough has doubled in size, punch down dough.
• 9. Divide into 18-24 balls. I used a greased ice cream scoop to measure equal amounts. Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls will roughly double in size.
• 10. Once the rolls have doubled in size brush each one with a little egg wash.
• 11. Place in a preheated 375 degree oven. Bake for about 20 minutes. When nicely browned let cool on a rack.
• 12. Once the rolls are cool, mix frosting to desired consistency.
• 13. Using a piping bag or resealable plastic bag with the corner snipped off, make a cross on each roll.
• 14. Note #1: My cousin said NOT TO USE AN ELECTRIC BEATER as the batter climbs the beaters!