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09/11/2011 National Hot Cross Bun Day Orange Hot Cross Buns

Source of Recipe

Taste Of Home


Recipe Introduction

A hot cross bun is a sweet, spiced bun made with currants or raisins and leavened with yeast. Just as the name says, these buns are marked with a cross on the top. These buns are traditionally eaten on Good Friday with the cross standing as a symbol of the crucifixion. So, why then, is National Host Cross Bun Day six months after Good Friday? We don't know! The origins of this day are unknown. We think it's so you'll have another chance during the year to enjoy these sweet hot cross buns! Enjoy! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/11/2011 National Hot Cross Bun Day Orange Hot Cross Buns



Orange Hot Cross Buns


• 2 packages (1/4 ounce each) active dry yeast
• 1-1/4 cups warm orange juice (110° to 115°), divided
• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 3 to 4 teaspoons grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup raisins
• 6 to 6-1/2 cups all-purpose flour

GLAZE:
• 1 cup confectioners' sugar
• 2 to 3 teaspoons water


Recipe



In a large bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange peel, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a lightly floured surface. Divide into 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

In a small heavy-duty re-sealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun. Yield: 22 buns.