Hot Cross Buns
Author: 
Recipe type: Bread
Serves: 24 rolls
 
Hot Cross Buns have a spicy, sweet and fruity flavor. I love their rustic look and they are perfect warm with a dab of butter. YUM!
Ingredients
  • 2 packages of active dry yeast
  • ¼ cup warm water
  • ½ cup sugar
  • 1 cup warm milk
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 4 tablespoons of butter, softened
  • 6 to 6½ cups unbleached all-purpose flour
  • 3 whole eggs plus 1 egg yolk
  • ½ cup raisins soaked in water and drained
  • ⅔ cup chopped dried apricots
  • Egg wash
  • 1 egg white
  • 1 teaspoon water
  • Icing
  • 1½ cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 2 to 2½ tablespoons of milk
Instructions
  1. Combine yeast and warm water in a large bowl.
  2. Add 1 tablespoon of the sugar and stir until dissolved.
  3. Set aside for 5 minutes.
  4. Stir in the remaining sugar, warm milk, salt, nutmeg, and butter. Beat for about 10 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl (about 4 cups).
  5. Add the eggs and the egg yolk to the batter, one at a time, beating until smooth after each addition.
  6. Stir in the raisins and apricots.
  7. Add about 2 to 2½ cups of flour to make a soft dough.
  8. Turn out on a lightly floured surface and knead for 15 to 20 minutes until the dough is smooth and elastic. Add additional flour to prevent stickiness.
  9. Place the dough in a lightly greased bowl and turn to grease all sides.
  10. Cover and let rise in a warm place until double in size (1 to 1½ hours).
  11. Punch down the dough cover with a towel and let it rest for about 10 minutes.
  12. Grease a baking sheet or cover with parchment paper.
  13. Divide the dough into 24 equal portions. Roll each piece into a smooth ball and place on the baking sheet.
  14. If you want them separated, place about 3 inches apart. If you want them attached, place them about 1½ inches apart.
  15. Cover with a tea towel and let rise until almost doubled in bulk- about 45 minutes to an hour depending on the room temperature.
  16. Preheat the oven to 375 degrees F.
  17. Make the egg wash by whisking the egg white and teaspoon of water.
  18. Lightly brush the rolls with the egg wash.
  19. Make a ½ inch-deep slash in each of the rolls forming a cross (I use a new double-sided razor blade).
  20. Bake for 20 to 25 minutes.
  21. Transfer to a wire rack.
  22. Mix the icing by combining powdered sugar, vanilla, and milk.
  23. Place the icing in an icing bag or ziplock bag and snip off a corner.
  24. Ice the cross indentations after the rolls have cooled at least 15 minutes, so the icing does not run.
  25. This recipe was adapted from a Wernersville recipe included in the book "The Secrets of Jesuit Breadmaking".
  26. ENJOY!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/hot-cross-buns/