This list probably doesn't really need another recipe for Hot Cross buns,
but I made this one a few weeks ago which I had adjusted for fat. I
checked through all the ones in the archives, and, if I remember correctly
they had much more fat than this one. I cut the butter in half and used
skim milk and egg beaters. They were yummy and will be my recipe of choice
in the future.
Kathleen
* Exported from MasterCook *
Hot Cross Buns
Recipe By : www.startribune, com --4/9/00, adapted
Serving Size : 15 Preparation Time :0:00
Categories : Breads Buns And Rolls
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BUNS***
4 1/2 cups flour -- divided, up to 5
2 packages active dry yeast -- ( 1/4-oz.)
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/4 cups skim milk
2 tablespoons butter
plus additional for brushing on tops
1/2 cup egg beaters(r) 99% egg substitute -- lightly beaten
1 cup raisins
1/4 cup chopped candied fruit -- optional
***TOPPING***
1 cup sifted powdered sugar
2 tablespoons skim milk -- up to 3 tablespoons
1 1/2 teaspoons butter -- softened
1/4 teaspoon vanilla
Makes 15 buns.
Buns: Combine 1 1/2 cups flour, yeast, granulated sugar, salt, cinnamon,
allspice and nutmeg in a large mixing bowl. Place milk and 1/4 cup butter
in saucepan and warm to 130F (use an instant-read or candy thermometer to
gauge temperature). Add milk mixture to the flour mixture. Beat 2 minutes
in electric mixer at medium speed.
Add eggs and another 1/2 cup flour. Beat 2 minutes at high
speed. Gradually stir in enough remaining flour along with raisins and
candied fruit to form soft dough. Knead on lightly floured board until
smooth, about 5 minutes. Place in greased bowl. Cover and let rise in
warm place until doubled, about 1 hour.
Punch down and divide into 15 equal parts. Shape each portion into
ball. Place equal distance apart on a greased 15 1/2-by 10 1/2-inch
jellyroll pan. Let rise until doubled, about 1 hour.
Preheat oven to 350F. Melt some butter and brush on buns. Bake 25 minutes
until golden brown. Cool on rack.
Topping: Combine powdered sugar with milk, butter and vanilla. Drizzle in
cross pattern over each bun.
Original recipe used whole milk, regular eggs, and 1/4 cup butter.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2431 0 0 0 0 0