One a Penny, Two a Penny
Hot cross buns.
Love 'em.
Love making 'em.
Which I will do, probably on Holy Saturday, so they are nice and fresh for Easter brunch.
Nicole asked for a recipe. Here is the one I use every year.
Hot Cross Buns
3 1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1 t. ground cinnamon
3/4 c. milk
1/2 c. vegetable oil
1/3 c. sugar
3/4 t. salt
3 eggs
2/3 c. dried currants
1 slightly beaten egg white
Frosting
In a large mixer bowl combine 2 cups of the flour, yeast and cinnamon.
In a saucepan heat the milk, oil, sugar and salt until warm (115-120°). Add liquid to dry ingredients; add eggs.
Beat at low spead on mixer for 1/2 minute, scraping the sides of the bowl. Beat 3 minutes on high speed. Turn speed down to medium and add currants and enough of the remaining flour to make a soft dough. (If you don't have a KitchenAid mixer, do this part by hand).
Shape dough into a ball. Place in oiled bowl; turn once. Cover and let rise until double (about 2 hours). Punch down. Cover and let rest for 10 minutes.
Divide dough into 18 pieces and form each piece into a smooth ball. Place on oiled baking sheet 1 1/2 inches apart. Cover and let rise until double (30-45 minutes).
Cut shallow cross in each bun and brush tops with egg white (reserving what remains).
Bake at 375° F. for 12-15 minutes. Let cool then pipe a cross on each bun with the frosting.
Frosting
Combine 1 1/2 c. confectioners sugar with the remaining egg white, 1/4 t. vanilla and a dash of salt. Mix until smooth. Add milk if necessary to make frosting of piping consistency.
It should be said that I don't pipe my frosting. Because I've tried that and trust me, Martha Stewart makes it look way easier than it is. I just use a tiny spoon and dribble the frosting in a cross over the buns. And yeah, I say, "In the name of the Father, the Son and the Holy Spirit" as I do each one. 'Cause I'm goofy like that.
Love 'em.
Love making 'em.
Which I will do, probably on Holy Saturday, so they are nice and fresh for Easter brunch.
Nicole asked for a recipe. Here is the one I use every year.
Hot Cross Buns
3 1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1 t. ground cinnamon
3/4 c. milk
1/2 c. vegetable oil
1/3 c. sugar
3/4 t. salt
3 eggs
2/3 c. dried currants
1 slightly beaten egg white
Frosting
In a large mixer bowl combine 2 cups of the flour, yeast and cinnamon.
In a saucepan heat the milk, oil, sugar and salt until warm (115-120°). Add liquid to dry ingredients; add eggs.
Beat at low spead on mixer for 1/2 minute, scraping the sides of the bowl. Beat 3 minutes on high speed. Turn speed down to medium and add currants and enough of the remaining flour to make a soft dough. (If you don't have a KitchenAid mixer, do this part by hand).
Shape dough into a ball. Place in oiled bowl; turn once. Cover and let rise until double (about 2 hours). Punch down. Cover and let rest for 10 minutes.
Divide dough into 18 pieces and form each piece into a smooth ball. Place on oiled baking sheet 1 1/2 inches apart. Cover and let rise until double (30-45 minutes).
Cut shallow cross in each bun and brush tops with egg white (reserving what remains).
Bake at 375° F. for 12-15 minutes. Let cool then pipe a cross on each bun with the frosting.
Frosting
Combine 1 1/2 c. confectioners sugar with the remaining egg white, 1/4 t. vanilla and a dash of salt. Mix until smooth. Add milk if necessary to make frosting of piping consistency.
It should be said that I don't pipe my frosting. Because I've tried that and trust me, Martha Stewart makes it look way easier than it is. I just use a tiny spoon and dribble the frosting in a cross over the buns. And yeah, I say, "In the name of the Father, the Son and the Holy Spirit" as I do each one. 'Cause I'm goofy like that.
Labels: recipes, yummy food
cobbled together by Moi at 6:22 PM
10 Comments:
So, could you post the low cholesterol/low fat version because my mouth is watering. My mom used to make something similar I think but no currants. She would save a little bit of the frosting for me and I would squeeze lemon juice in it...I know...strange.
We do easter babka-- takes over12 hours to make but it is mmm mmm good.
Rosie, I'm guessing you could make whatever Egg Beater sort of adjustments you'd need to make and proceed as written. Or just make the damn buns and don't eat anything else for breakfast.
Mmm, babka. You're a braver Mouse than I, Gunga Din.
Thank you. I tried piping frosting last week, what a nightmare. Chocolate shortbread with white chocolate icing. I finished with a spoon too.
So wait, you guys don't like raisins baked in things but currants are ok? Le hmmm.
DHL will be there in the morn to pick mine up...:-P
The last lines made me chuckle. I didn't guffaw, but I chuckled heartily.
You're welcome, Nicole. Currants are little tiny things and they don't get that weird mooshy thing that baked raisins can. And The Spouse doesn't even like the currants so he picks them out and leaves them on his pretty pink Easter plate.
Grish: Duly noted, will be increasing the recipe...
Red, a guffaw, a chuckle...so long as you got a little merriment.
I really want to make these for this year's Easter dinner. I think I will try hard to find the time!
Thanks for the recipe. You made me feel great after reading your lastest posts. Thanks for that too.
I'm humming "Hot Cross Buns." We were all forced to play it on our recorders in 4th grade.
They sound yummy.
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