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La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith," Hot Cross Buns
"The smell of good bread baking, like the sound of
lightly flowing water, |
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Recipe of the Day Categories:
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According to
Hot Cross Buns “…originated in medieval England as simple tea rolls, flavored
Hot Cross Buns
For the
buns:
For the
icing:
Make the
buns:
In a saucepan scald the milk, stir in 1/2 cup of the brown sugar, butter, and
salt, and let the mixture cool to lukewarm. In a large bowl proof the yeast in
1/4 cup lukewarm water with the remaining 1 tablespoon brown sugar and the
granulated sugar for 10 minutes, or until the mixture is foamy. Add the milk
mixture and stir in the eggs. Into a bowl sift together 3 cups of the flour,
cinnamon, and cloves, add the mixture to the yeast mixture, and beat the mixture
with a wooden spoon for 4 minutes, or until it is smooth. In a small bowl toss
the currants with 1/2 cup of the remaining flour, stir the mixture into the
dough, and stir in enough of the remaining flour to make a firm dough. Knead
the dough on a floured surface, incorporating as much of the remaining flour as
necessary to make a smooth and elastic dough, for 6 to 8 minutes. Put the dough
in buttered bowl, turn it to coat with the butter, and let it rise, covered, in
a warm place for 50 minutes to 1 hour, or until it is double in bulk. Punch down
the dough, form it into 24 balls, and put the balls 2 inches apart on buttered
baking sheets. Let the balls rise, covered, for 35 to 45 minutes, or until they
are almost double in bulk. Brush the buns with the egg wash and bake them in a
preheated 400-degree F. oven for 18 to 22 minutes, or until they are golden and
sound hollow when the bottoms are tapped. Transfer the buns to a rack and let
them cool.
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