Hot cross buns (gourmet)

17 buns

Ingredients

Quantity Ingredient

Directions

SERVINGS: MAKES ABOUT 17 HOT

SOURCE: GOURMET MAGAZINE, AP

Hot cross buns date back to the 1300s in England. They were served on Good Friday and passed out to those journeying a distance to attend services. A light and spicy contemporary version of this legendary bread is a fitting conclusion to this Easter sampler. In a small bowl proof 1 envelope active dry yeast in ¼ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine ½ stick or ¼ cup butter, softened and cut into bits, ½ cup sugar, 1 teaspoon cinnamon, and ½ teaspoon salt. Stir 1 cup scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Add the yeast mixture and 2 eggs, lightly beaten. Gradually beat in 3½ to 4 cups flour, or enough to make a soft dough, and incorporate ½ cup currants. Butter the top of the dough lightly and let the dough rise, covered, in a warm place for 1 ½ hours, or until it is double in bulk. Punch down the dough and cut off pieces large enough to shape into balls about 2 inches in diameter. Arrange the balls on a buttered baking sheet so that they touch one another and let them rise, covered, in a warm place for about 45 minutes, or until they are double in bulk. With the blunt edge of a knife, mark each bun with a cross and brush the buns with an egg white, lightly beaten.

Bake the buns in a preheated moderate oven (350-F.) for 20 to 25 minutes, or until they are golden, and transfer them to a rack. In a small bowl combine 1 cup confectioners' sugar, sifted, 1 ½ tablespoons milk, and ¼ teaspoon vanilla and drizzle the glaze over the buns, forming a cross, while they are still warm.

Submitted By SALLIE KREBS On 12-26-94

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