This recipe was in our local daily paper a couple of years ago. The
dough is easy to work with & fairly forgiving - the mentally challenged
ladies I work with love to help make these. For those with a 1 lb machine, I
hope that you have discovered & taken advantage of the fact that with dough
you can make recipes 1/2 a pound larger than the stated capacity of the
machine.
HOT CROSS BUNS (1 1/2 lb recipe)
Vancouver Sun - Edith Adams Kitchen
3/4 cup milk 1/2 tsp allspice
2 large eggs 2 tsp bread machine yeast
1/4 cup butter @ room temp 1/2 cup currants
cut into small pieces 1/3 cup mixed peel
1 tsp salt 1 egg white
3 1/3 cups all-purpose flour 1 TBSP water
3 TBSP sugar ICING (opt)
1 1/2 tsp cinnamon 1 cup icing sugar
1/2 tsp nutmeg 2 TBSP milk (approx)
Place milk, eggs, butter, salt, flour, sugar, spices & yeast into
bread machine pan in the order suggest in your manual. Process on the dough
cycle.
When the cycle is complete, transfer dough to lightly floured
surface. If necessary, knead in enough flour to make dough easy to handle.
Knead in currants & peel.
Divide dough into 12 equal pieces. Form each piece into a smooth
ball & place on large greased baking sheet. Cover & let rise in warm,
draft-free place until almost doubled in size, about 15 - 20 minutes.
lightly beat together egg white & water: brush over tops of buns. If you
don't want to add icing to your buns, at this point, cut a cross into the
top of them. For a decadent touch you can use marzipan to form a cross now -
be warned that marzipan grows when it bakes so use a very stingy log (
1/8-inch ). Put the marzipan on top of the egg-wash so it will stick.
Bake at 375F for 15 to 18 minutes ( my oven does them in 12 to 15
minutes ) or until done. Remove from baking sheet & cool on rack.
ICING - In a small bowl, mix icing sugar & enough milk to make icing of
desired consistency. Pipe on in the form of cross on each or smooth over the
top if marzipan used.
Enjoy!
Mavis