Hot Cross Buns
Search Results
Ingredients:
#Buns:
- 2 cups Whole Milk
- ½ cup Canola Oil
- ½ cup Sugar
- 1 package (2 ¼ Teaspoons) Active Dry Yeast
- 4 cups All-purpose Flour
- ½ cup (additional) Flour
- ½ teaspoon (heaping) Baking Powder
- ½ teaspoon (scant) Baking Soda
- 2 teaspoons Salt
- ¼ cup Sugar
- 1 teaspoon Cinnamon
- Spices: Cardamom, Nutmeg, Allspice (optional)
#Glaze:
- 1 whole Egg White
- Splash Of Milk
#Icing:
- 1 whole Egg White
- Powdered Sugar
- Splash Of Milk
Directions:
#Buns:
- Combine 2 cups milk, canola oil, and ½ cup sugar in a saucepan.
- Stir and heat until very warm but not boiling.
- Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
- Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine.
- Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
- Add ½ cup flour, baking powder, baking soda, and salt. Stir till combined.
- Combine ¼ cup sugar with cinnamon and whatever other spices you want to use.
- Lightly flour surface. Press to slightly flatten dough.
- Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugaring process two more times.
- Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly.
- Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
- Preheat oven to 400F.
- Mix glaze ingredients and dip buns into it, then place back on cookie sheet.
- Bake buns for 20 minutes, or until deep golden brown
#Icing:
- In the meantime, mix the icing ingredients, adding sugar and milk as necessary.
- Using a ziploc bag as an icing piper (snip off one corner and fill with icing), and pipe icing on in a criss-cross over the buns.
- Once the icing has dried you’re all done!