Traditional Hot Cross Buns
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 tablespoons water
- 2 large eggs
- 1/2 cup raisins
- 1/3 cup butter softened
- 1/4 teaspoon ground allspice
- 1-1/2 teaspoons salt
- icing:
- 1 large egg yolk
- 1-1/2 cups confectioners' sugar
- 1/2 cup dried currants
- 2 packages (1/4 ounce each) active dry yeast
- 6 cups all-purpose flour
- 2 cups warm whole milk (110° to 115°)
- 4 teaspoons whole milk
- Carbohydrate 317.225383487424 g
- Cholesterol 609.35875010328 mg
- Fat 46.8438331443373 g
- Fiber 13.5969706591967 g
- Protein 53.1028521692063 g
- Saturated Fat 23.9854894598318 g
- Serving Size 1 1 -1/2 dozen. (626g)
- Sodium 12107.1712627361 mg
- Sugar 303.628412828228 g
- Trans Fat 5.2722252972162 g
- Calories 1912 calories
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375degrees., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.
