|I know there are a few that do not have icing. There are a few rebels in our family that forgo the icing (how could they?)|
We just returned from our trip and I am settling back into my routine. I hope to post some pics from our trip. In the mean time I thought I'd share the hot cross buns I had made last week.
Hot Cross Buns
for the dough
2 cups milk
½ cup oil
½ cup sugar
2 ¼ teaspoons active dry yeast
4 cups unbleached all-purpose flour, plus additional as you knead to keep it from getting sticky
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons salt
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon cardamom
½ cup raisins
for the glaze:
1 lg egg white
a tablespoon of milk
for the icing
1 large egg white
tablespoon of milk
Combine milk, oil, and 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.You should be able to comfortably hold your finger in it for about 15 seconds. If you use a thermometer, about 110F.
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 in about a 1/2 cup flour, the baking powder, baking soda, and salt. Stir until combined.
In a small bowl, combine 1/4 cup sugar with cinnamon, cardamom and nutmeg. Set aside.
Flour your kneading surface.. Press to slightly flatten dough. Sprinkle on most of the sugar/spice mixture. Sprinkle on the raisins. Then fold the dough over on itself. Repeat folding the dough over on itself until the raisins are incorporated in the dough.
Divide dough into about 16 pieces. Roll into balls, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for about 45 minutes.
Preheat oven to 400 degrees
Brush the buns with egg wash (Mix 1 egg white with a splash of milk.) mixture.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
For the icing:
Beat 1 egg white until soft peaks form and fold in powdered sugar. Add in a very small amount of milk as needed for consistency.