Hot Cross Buns I Recipes

Steps:

• Combine yeast, water, and milk; stir well.
• Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
• Beat in flour by cups.
• Knead 5 minutes.
• Let rise 1 1/2 hours.
• Punch down and divide in half 5 times, for 32 pieces of dough.
• Fold the corners in to make balls.
• Snip a cross onto the top of each ball.
• Let rise for 40 minutes.
• Brush with egg yolk and water.
• Bake 20 minutes at 375.
• While the buns are baking, combine milk, sugar, and vanilla to make icing.
• When buns are cool, drizzle icing over cross.

Steps:

• Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
• Punch down on floured surface, cover, and let rest 10 minutes.
• Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
• Mix egg yolk and 2 tablespoons water. Brush on balls.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
• To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
• To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
• Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
• For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

Steps:

• In a mixing bowl, dissolve yeast in water.
• Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
• Add eggs, one at a time, beating well after each.
• Stir in the currants, raisins and enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; shape into 30 balls.
• Place on greased baking sheets.
• Cut a cross on top of each roll with a sharp knife.
• Cover and let rise until doubled, about 30 minutes.
• Beat water and egg yolk; brush over rolls.
• Bake at 375 degrees for 12-15 minutes.
• Cool on wire racks.
• For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

Steps:

• Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
• Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs. When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour a cup at a time until a soft ball of dough can be gathered together. Dough can be mixed by machine if desired.
• Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking. Kneading should take no more than a few minutes.
• Using some of the remaining butter, grease a bowl. Place the dough in the bowl and turn to butter all sides. Cover and set aside to rise until doubled, about 1 1/2 hours.
• Butter two baking sheets with the remaining butter.
• Punch the dough down, divide it in half, then divide each piece in half again. Divide each portion of dough into six equal pieces and shape each into a ball.
• Place balls of dough on baking sheets, leaving about 2 inches between them. Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
• Preheat oven to 400 degrees.
• Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep. Or snip a small cross in the top with sharp scissors. Try not to compress the bun as you cut.
• Bake buns about 20 minutes, until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil. As soon as buns are done, brush them with milk and sugar glaze.
• Allow the buns to cool for 30 minutes, then serve while still warm.
• If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing. The buns must be completely cooled before the icing is applied. Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.