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Hot Cross Buns

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 20 May 2013 10:58:47 -0700
v113.n020.1
I know these are traditionally made at Easter but they looked so good 
I thought maybe someone would like to make them anytime of the 
year.  If not then save the recipe until Easter.

* Exported from MasterCook *

                                Hot Cross Buns

Recipe By     :BY: Cheryl Seefeldt
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Fruit                           Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          DOUGH:
    1                cup  dried fruit -- assorted, cherries, 
blueberries and/or golden raisins
       2/3           cup  orange juice
       3/4           cup  whole milk -- plus
    2        tablespoons  whole milk
    6        tablespoons  sugar -- plus
    1           teaspoon  sugar -- divided
    1           teaspoon  ground cardamom
       3/4      teaspoon  salt
    2        tablespoons  unsalted butter -- softened
       1/4         ounce  active dry yeast
    2                     eggs -- room temp
    2                     egg yolks -- room temperature
    3 1/2           cups  all-purpose flour -- to 3 3/4C
    1 1/2      teaspoons  grated orange peel
                          EGG GLAZE:
    1                     egg -- beaten
    1           teaspoon  water
                          ICING:
       1/2           cup  powdered sugar -- sifted
    3          teaspoons  heavy whipping cream -- or half-and-half , to 5 tsp
       1/8      teaspoon  almond extract

These tender, melt-in-your-mouth rolls are nothing like what you get 
at the bakery. This updated version features an assortment of 
jewel-like dried fruits that are soaked in orange juice overnight, 
resulting in plump, moist, citrusy fruit.

1. Combine dried fruit and orange juice in small bowl, making sure 
juice covers fruit. Cover; let stand overnight to plump and moisten fruit.

2. Heat milk, 6 tablespoons of the sugar, cardamom, salt and butter 
in small saucepan over medium-low heat 3 to 5 minutes or until sugar 
is dissolved and butter is melted, stirring occasionally. Pour into 
large bowl of stand mixer (dough can also be made by hand). Let stand 
until mixture has cooled to warm (110F. to 115F.).

3. Meanwhile, drain fruit in strainer, reserving 1/4 cup of the juice 
in small microwave-safe bowl. Place fruit on paper towels; pat dry. 
Microwave reserved 1/4 cup juice 10 to 15 seconds or until warm 
(110F. to 115F.). Stir in remaining 1 teaspoon sugar; sprinkle with 
yeast. Let stand 10 minutes or until foamy.

4. Beat yeast mixture into milk mixture at medium-low speed with 
paddle attachment, if available, until combined. Beat in 2 eggs and 
egg yolks one at a time until blended. At low speed, beat in 3 1/2 
cups flour until combined.

5. Attach dough hook, if available. Beat in additional flour 1 
tablespoon at a time, if necessary, to form soft dough. (Resist the 
urge to add too much flour; dough should be sticky and won't pull 
away from sides of bowl cleanly.) Increase speed to medium-low; beat 
10 minutes to knead, until dough is very smooth and elastic. (Dough 
will eventually begin to pull away from sides of bowl.

6. Add dried fruit and orange peel to dough; with buttered hands, 
gently knead dough in bowl to distribute fruit. Place dough in medium 
buttered bowl, turning to coat. Cover with plastic wrap and towel; 
let rise in warm place 1 1/2 to 2 hours or until doubled in size. 
Alternately, place in refrigerator 8 to 12 hours; dough should double in size.

7. With buttered hands, gently punch down dough. Divide into 18 (2 
oz.) pieces. With well-buttered hands, form each piece into a ball, 
tucking in fruit, turning and pinching dough to form smooth round 
ball. Place 2" apart on parchment paper-lined rimmed baking sheets. 
Repeat with remaining dough. Cover with towel; let rise in warm place 
45 to 60 minutes or until doubled in size (or 1 1/2 to 2 hours if 
dough has been refrigerated).

8. Meanwhile, heat oven to 350F. Whisk egg glaze ingredients in small 
bowl until blended; brush over tops of buns. Bake, one sheet at a 
time, 10 to 12 minutes or until lightly golden. (Do not over bake.) 
Cool completely on wire rack.

9. Meanwhile, whisk powdered sugar, 3 teaspoons cream and almond 
extract in small bowl until smooth, adding additional cream 1/2 
teaspoon at a time to desired consistency. Place in pastry bag with 
small plain tip or small resealable plastic bag with small hole in 
corner. Pipe a cross on top of each bun; let stand until icing is set.

18 buns

Source:
    "Cooking Club, Spring 2013"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 4g Fat (20.1% 
calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 
65mg Cholesterol; 108mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.