ABM Hot Cross Buns 2 by Sparkie

posted by Sparkie 04-15-100 8:45 PM

Hot Cross Buns
from the "robinhood flour site

Dough:
1 cup milk, 250 ml.
1 egg, beaten
1/4 cup granulated sugar, 50 ml.
1/4 cup butter or margarine, 50 ml.
3 1/2 cups Robin Hood Best for Bread Homestyle White Flour, 875 ml.
1 tsp. cinnamon, 5 ml.
1/2 tsp. cloves, 2 ml.
1/4 tsp. nutmeg, 1 ml.
1 1/4 tsp. bread machine yeast, 6 ml.
1/2 cup raisins, 125 ml.
1/4 cup chopped mixed candied peel, 50 ml.

Glaze:
1 egg, beaten
1 tbsp. wate,r 15 ml.

Icing:
1/4 cup icing sugar, 50 ml.
1 tsp. milk, 5 ml.


Dough: Add ingredients to machine according to manufacturer's directions. Select Dough cycle. Add raisins and mixed candied peel at "add ingredient" signal. When dough cycle is complete, remove dough to floured surface. Cover and let rest for 5 minutes.

Divide dough into 12 equal portions. Roll each into a ball. Place balls 2" (5 cm) apart on greased baking sheet and flatten slightly. Cover with tea towel. Let rise in warm place (75-85F/24-29C) until doubled (30-40 minutes). With a very sharp knife or razor, make two cuts 1/4" (5mm) deep on surface of buns in the shape of a cross.

Combine ingredients for glaze and brush on buns. Let rise another 5 minutes.

Bake at 375F (190C) for 12-15 minutes, or until golden brown. Cover with foil if overbrowning occurs. Remove from baking sheet and cool on wire rack. Combine ingredients for icing and drizzle over cooled buns.

Makes: 12 buns.

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