HOT CROSS BUNS

Tammy T

By
@ttodd4jesus

I give all the credit for this recipe and the picture to Andrea Meyers.(www.andreasrecipes.com) She has a very nice website with wonderful recipes!

I have never attempted to bake bread, rolls or anything of the like, but I saw this recipe and thought, I can do that! I like that she uses instant yeast and explains things so well! Thank you Andrea, I will attempt these! They look sooo good!


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Rating:

Comments:

Serves:

32 buns

Ingredients

EQUIPMENT: STAND MIXER WITH PADDLE AND DOUGH HOOK ATTACHMENTS LARGE BOWL, LIGHTLY COATED WITH COOKING SPRAY 2 OR 3 BAKING SHEETS, GREASED OR LINED WITH PARCHMENT PAPER (OR 2 9×9 PANS, GREASED) SMALL BOWL

4 tsp
instant yeast
4 1/2 c
(540 g) sifted unbleached all-purpose flour, divided
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 c
(88 g) granulated sugar
1 1/4 tsp
salt
3/4 c
(5 ounces/142 g) baked mashed potato, no skins (1 or 2 white or russet potatoes, microwaved)
8 Tbsp
(113 g) unsalted butter, softened
1/2 c
(120 ml) warm (not hot) water
1/2 c
(120 ml) milk, room temperature
2
large eggs
1 c
(160 g) raisins
**********egg wash***********
1
egg yolk
2 Tbsp
cold water
**********icing***************
3 c
(390 g) confectioners sugar
2 Tbsp
cold milk

Directions Step-By-Step

1
In the bowl of the stand mixer, stir together the yeast, 2-1/4 cups of flour, salt, sugar, cinnamon, and nutmeg. Add the mashed potato and butter and cream the mixture together using the paddle attachment.
2
Add the raisins, eggs, warm water, and milk. Continue mixing on low. Add the rest of the flour 1/4 cup at a time and mix well. Continue until the dough is easy to handle.
3
Using the dough hook, knead the dough until smooth. Or you can turn the dough out onto a lightly floured board and knead until smooth. Put the dough into a greased bowl and cover with a towel. Allow to rise until doubled, about 1-1/2 hours.
4
Preheat the oven to 375° F/190° C.
5
After dough is risen, punch it down and divide it into two equal pieces. Shape each piece into 16 round buns. Please buns on prepared baking sheets spaced 2 inches apart. Let rise until doubled, about 30 minutes.
6
Stir together the egg yolk and cold water to make a glaze. Brush the buns with the glaze, and bake in preheated oven for 20 to 25 minutes, until golden brown on top
7
**** MAKE THE ICING: While the buns are baking, stir together the milk and confectioners sugar in a small bowl until you have a glaze with the consistency of frosting. It should not be runny, and you should be able to put it into a piping bag and squeeze it out.
8
Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.
9
Variations:

Use active dry yeast: Add 2 packages active dry yeast to 1/2 cup warm water and stir to dissolve. Add with the milk and eggs, and continue as above.

Make ahead tip: Make the buns the night before. Warm them and pipe the icing just before serving.

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Other Tag: For Kids
Hashtags: #holiday, #yeast, #buns