HOT CROSS BUNS
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!
- 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
- 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
- large eggs
- 1 c
- (160 g) raisins
- **********egg wash***********
- egg yolk
- 2 Tbsp
- cold water
- 3 c
- (390 g) confectioners sugar
- 2 Tbsp
- cold milk
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
How to Make HOT CROSS BUNS
- 1In 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.
- 2Add 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.
- 3Using 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.
- 4Preheat the oven to 375° F/190° C.
- 5After 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.
- 6Stir 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.
- 8Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.
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.