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House Of Bread Hot Cross Buns




Source of Recipe


Lynne Aoyama from House of Bread


List of Ingredients




2 1/2 cups warm water (approximately 100 degrees)
2 packages of active dry yeast
1/2 cup sugar
1/2 up butter or margarine (very soft but not melted) 6 cups unbleached white flour
1 1/2 cups of whole wheat flour 1 1/2 tablespoons salt
2 large eggs
1 teaspoon allspice
2/3 cups raisins or currants (added during the last two minutes of the mixing time.)

Recipe



Place the yeast in the warm water and stir just until the yeast dissolves. Add the sugar. Within a few minutes small bubbles will appear. At this point you may add the yeast mixture to the remaining ingredients which you have prepared in a separate mixing bowl.

Mix on low speed for one minute and then increase the speed to the medium setting for 4-6 minutes. With your bare hand feel the dough, if it is sticky; add a tablespoon of flour at a time. If the dough is tough, add a tablespoon of water at a time and mix 5 minutes longer until the dough is soft and pliable. Cover with a damp towel and let rise in a warm place for approximately 1 and 1/2 hours or until the dough doubles in bulk. Literally, punch the dough down with your fist. Place the dough on a flat floured surface and divide into 24-4 oz portions. Shape each piece into a round bun. Place on a sprayed cookie sheet. With a serrated knife draw a cross on top of each roll. Allow to rise for approximately 30 minutes. Brush tops with slightly beaten egg white just before going into a preheated 350 degree oven.

Bake for 20-25 minutes or until the buns are golden brown. Allow to cool.

Glaze:

1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup

Directions:

Mix--should be a thick consistency. Place glaze in a squeeze bottle or icing bag. Pipe a cross into the indention made prior to baking. Let the glaze set and then…. Enjoy this festive spring tradition!