Cinnamon-scented hot cross yeast buns withraisins.
Recipe: Hot Cross Buns
2 cups all-purpose flour
In a bowl combine flour, yeast, and cinnamon.
Scald milk (heat until bubbles form atthe edge); stir in sugar, oil, and salt. Cool to lukewarm.
Gradually add milk mixture to the flourmixture. Beat with an electric mixer on medium speed for 30 seconds.Add eggs, continue to beat on high speed for 3 minutes.
Stir in raisins and flour to make a softdough. Place in a well-greased bowl and allow to rise until doubled,about 1 1/2 hours.
Punch down, cover, and let rest 10 minutes.
Divide into 18 pieces, shape into balls,and place on greased baking sheets. Allow to rise in a warm placeuntil double, about 1 hour. With a sharp knife cut a shallowcross on top of each bun. Brush with egg white.
Bake at 375°F (190°C) for 12 to15 minutes or until golden brown.
Cool slightly. Drizzle with a vanillaicing, if desired.
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
3/4 teaspoon ground cinnamon
3/4 cup milk
1/3 cup granulated sugar
1/2 cup vegetable oil
3/4 teaspoon salt
3 large eggs
2/3 cup raisins
2 1/2 cups all-purpose flour
1 large egg white
Makes 1 1/2 dozen.
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