Thursday, March 28, 2013

Hot Cross Buns

When I told my children I was making hot cross buns, they instantly started singing the song. At a certain point, I caught myself singing the song with them. Well now, they can actually say they had hot cross buns. I really had to adapt this recipe. I know they are suppose to have dried fruit in them. My family just wouldn't have eaten them. When these buns were baking, the kitchen smelled delicious. They taste really good. Surprising, they aren't really sweet. The cinnamon adds a nice touch. These buns were a hit in my house and it wasn't just because of the song. I made them for supper and everyone liked them. I even had one for breakfast toasted and they were good. Any leftovers, I plan on making some french toast or bread pudding. I hope you have a great Friday!
Hot Cross Buns
1 (.25 oz) envelope instant yeast
1 cup water (110 degrees F)
4 cups bread flour
1/3 cup sugar (plus pinch for the yeast)
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/8 cup milk
1/4 cup butter, melted and cooled slightly
1 egg, beaten
1 egg
1 tsp water
1/4 cup all purpose flour
1 Tbsp sugar
1/4 cup water  
  1. In a small bowl, combine the yeast with the water plus a pinch of sugar.
  2. Set aside for 5 minutes.
  3. In a large bowl, combine the flour, sugar, pumpkin pie spice, and salt. 
  4. Add the yeast water, milk, and butter to the bowl. Mix well.
  5. Add the egg and mix well until the dough comes together into a bowl. (If the dough is too sticky add a little more flour. If it is too dry, add a little more milk.)
  6. Form a ball and place onto a cleaned table which was lightly dusted with flour.
  7. Knead the dough for ten minutes. The dough should be smooth and elastic. (*See hint below.)
  8. Place the dough into the mixing bowl. Cover with plastic wrap sprayed with nonstick spray to prevent sticking. Allow to rise for at least 1 hour.
  9. After it doubles in size, punch it down. Place the dough onto a clean, lightly floured surface and knead for another 5 minutes.
  10. Divide the dough into 12 balls. 
  11. Place the balls onto a parchment lined baking sheet. Space about 1 inch apart. 
  12. Cover with the sprayed plastic wrap and allow to rise for about 30 minutes or almost doubled in size. 
  13. Preheat the oven to 400 degrees.
  14. In a small bowl, combine the egg with 1 tsp of water. Brush each bun gently with the egg glaze.
  15. In a small bowl, combine the 1/4 cup all purpose flour, 1 Tbsp sugar, and the 1/4 cup of water until smooth.
  16. Spoon the flour topping into a pastry bag (or sandwich bag with the top sealed).
  17. Very gently, slice a cross on the top of each bun with the back of a knife.
  18. Pipe the flour topping into the sliced cross on top of each bun.
  19. Bake the buns in the oven for 15 minutes or until golden brown.           
  20. Remove from oven and allow to cool before pulling the bread apart.
Recipe adapted from The Ultimate Bread and Baking Book
*Helpful hint: My son helped knead the bread. He also karate chopped it many times after he kneaded it a few times. The karate chop doesn't harm the recipe in any way.* 
One year ago.......................I made Peanut Butter Ice Cream.
Did you already know.........
-Hot Cross buns are a popular Easter treat.
-Hot Cross buns are very symbolic of the Christian faith.
-By sharing a hot cross bun will ensure a friendship throughout the year according to English folklore.

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