posted by Sparkie 04-15-100 7:51 PM
Hot Cross Buns
Source: Toronto Star Newspaper-Wed. Apr. 12,200.
bread machine version
1 tsp. granulated sugar
1/2 cup warm milk
3 1/4 cups all-purpose flour
1/2cup warm water
1/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. Each: nutmeg, salt
Pinch each: allspice, ground cloves, ground ginger and mace
1/4 cup butter, melted, cooled
1 egg, beaten
1 1/2 tsp. dry active yeast
3/4 cup dried currants
1/3 cup chopped mixed candied peel
Glaze:
2 tbsp. each: granulated sugar, water
Icing:
1/2 cup icing sugar
1/4 tsp. vanilla
2 tsp. milk or water
Place dough ingredients, except currants and peel, in bucket of 2-pound bread machine, in order recommended by manufacturer. Use dough cycle, adding currants and peel at “add ingredients” signal or about 5 minutes from end of final kneading. (or knead them in when you take out dough).
Let dough rest, , covered 5 – 10 minutes. Divide into 12 pieces. Shape each piece into a smooth ball. Place balls 3 inches apart on two large parchment paper-lined baking sheets Flatten balls slightly, cover with plastic wrap and let rise in warm place until almost doubled, 30 to 60 minutes.
Preheat oven to 375 F. Bake in lower third of oven 15 – 18 minutes, or until brown on top and firm to the touch.
To make glaze, dissolve sugar and water in small saucepan over medium heat. Brush over warm buns. Let buns cool on baking sheet.
To make icing, combine icing sugar, vanilla and milk or water to make an icing consistency. Pipe or spoon over buns to form a cross