Hot Cross Buns
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
62
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Canola Oil3 cup
Granulated Sugar2.25 tsps
Active Dry Yeast1 tsp
Baking Powder (heaping)1 tsp
Baking Soda (scant)2 tsps
Salt1 tsp
Cinnamon1 cup
RaisinDirections:
1
Watch how to make this recipe
2
For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan
3
Stir and heat until very warm but not boiling
4
Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes
5
Sprinkle the yeast over the mixture
6
Add 4 cups of the flour and stir to combine; the mixture will be very sticky
7
Cover with a towel and set aside for 1 hour
8
Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough
9
Stir until combined
10
Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use
11
Lightly flour a work surface and turn out the dough onto it
12
Press to slightly flatten the dough
13
Sprinkle a third of the sugar/cinnamon mixture over it
14
Sprinkle on about a third of the raisins
15
Then fold the dough over on itself and flatten again so the dough is "plain" again
16
Repeat the sugar/raisin process, then fold the dough again
17
Repeat a third time
18
Line a baking sheet with a silicone liner or parchment paper
19
Pinch off Ping-Pong- or golf ball-size bunches of dough
20
With floured hands, quickly roll them into balls, then turn the edges under themselves slightly
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Place on the prepared baking sheet
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Cover and allow to rise in a warm place for at least 30 minutes
23
An hour plus is better
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Preheat the oven to 400 degrees F
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For the glaze: Mix the egg white with a splash of milk
26
Brush onto the balls of dough
27
Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take
28
Allow to cool on a cooling rack
29
For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick
30
Splash in the milk as needed for consistency
31
When the buns are completely cool, add the icing to a small ziptop bag and snip the corner
32
Make icing crosses on each bun
33
Happy Easter!