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"
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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.