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Hot Cross Buns (Mary's)




Source of Recipe


Mary's Bread Basket and Soup Kettle


Recipe Introduction


These are really good Hot Cross Buns...I recommend the cookbook they came out of too...I think you can get it from an online bookstore such as Amazon.com.


Recipe Link: http://www.amazon.com

List of Ingredients




1 package dry yeast
1/4 cup water
1 cup warm milk
1/4 cup melted butter
2 eggs -- beaten
1/4 teaspoon salt
1/3 cup sugar
1/2 teaspoon nutmeg
grated rind of 1 lemon
5 cups flour
3/4 cup chopped citron or candied orange peel,
raisins
1 egg -- beaten with
1 tablespoon water
White Icing




Recipe



Sprinkle yeast over the warm water; stir with a fork until dissolved. In a mixing bowl, combine and blend well the milk, butter, eggs, salt, sugar, nutmeg and grated rind. Beat in the yeast mixture and 2 cups flour with a rubber spatula until smooth. Add the dried fruit and gradually add sufficient flour to make a soft, workable dough. Turn out on a lightly floured surface and knead until smooth and elastic about 10- minutes. Place in a warm, greased bowl, turning to coat the top. Cover loosely with a plastic wrap and towel. Allow to double in bulk, about 1 1/2 hours.
Turn dough out on a floured board, knead lightly, cover and let rest ten minutes. Cut into 16 eual pieces. Cup hand over a portion of dough and rotate quickly until a smooth bun is formed. Place on a greased baking sheet about 2" apart. Repeat with remaining dough. Cover and let double, about 45 minutes to one hour. Brush with egg wash. Bake in a preheated 375` oven 20 minutes or until golden brown. Make a cross on each bun with the following icing.
Icing: Beat 1 egg white until stiff. Add 1 tsp. lemon juice and sufficient powdered sugar to make a thick creamy icing.

Bread Machine: Use instant yeast instead of the dry active yeast. Place the liquids into the bottom of the pan followed by 4 c. flour and 2 1/4 tsp. instant yeast. Set on dough cycle. Watch dough to see if you need to add flour - maybe up to 1/2 cup more. Wait for beeps to put in the dried fruits. Allow to rise until doubled in the pan and then proceed from there with shaping, baking and icing.