Friday, March 25, 2005

One a penny, Two a penny

There's still time to mix up a batch of Hot Cross Buns for Sunday morning. These were easy and (we sampled one each last night) very delicious.

1 pkg active dry yeast
4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 tsp. Salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
1/4 cup butter
2 eggs
1/2 cup currants (can't find them around here, so I used raisins. A bit largish, but workable.)
1/4 cup diced citron, optional (I didn't use it. I'm not even sure what it is.)

Combine yeast, 1 cup flour, sugar, salt, cinnamon and nutmeg in a mixing bowl. Heat milk and butter to about 125 degrees (feels quite warm on your wrist), pour over dry ingredients and beat until smooth. Beat in eggs, one at a time. Gradually add remaining flour, beating well. Mix in currants and citron. Turn out on a floured board and knead until smooth and satiny. Place in a greased bowl and butter top lightly. Cover and let rise in a warm place until almost doubled.

Turn dough out on a floured board and knead lightly. Cut off pieces about the size of a golf ball. roll between the palms of your hands. Place on a lightly greased baking sheet, cover and let rise until almost doubled in size. With a razor blade or sharp knife, cut a cross in the surface of each bun. Bake in a preheated 375 degree oven 15 to 20 minutes, or until golden brown. Let cool on a wire rack. Drizzle lemon glaze over tops of buns in a cross design:

1 cup powdered sugar
1 tsp. grated lemon peel
1 1/2 tbs. milk

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