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Archives: Almond-kissed Hot Cross Buns
3/4 cup light raisins
3/4 cup granulated sugar
1/2 cup shortening
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 eggs
1 egg yolk
6 to 61/2 cups bread flour
1 1/4 cups warm water (105° to 115°)
2 packages active dry yeast
1/2 cup finely chopped candied fruit
1/2 cup butter or margarine
2 tablespoons powdered sugar
1 egg
1/4 cup water
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup all-purpose flour
1. In a small bowl, pour boiling water over raisins to cover. Let
stand for 10 minutes; drain well.
2. Meanwhile, in a large mixing bowl, beat granulated sugar,
shortening, salt and cinnamon with an electric mixer. Beat in eggs and
yolk. Add 21/4 cups of the flour, the water and yeast. Beat with an
electric mixer on low speed for 30 seconds, scraping sides of bowl.
Beat on high speed for 3 minutes. Using a spoon, stir in candied
fruit, drained raisins and as much remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough (6 to 8 minutes
total). Shape into a ball. Place in a greased bowl, turning once to
grease surface. Cover; let rise in a warm place till doubled (about
11/2 hours).
4. Punch dough down. Divide into 4 portions. Divide each portion into
10 pieces. Shape into balls about the size of golf balls. Arrange
balls in two greased 13x9x2-inch baking pans, leaving a finger width
between each. Cover; let rise till almost doubled (about 1 hour).
5. Meanwhile, prepare Cross Batter: In a medium mixing bowl, cream
butter or margarine and powdered sugar. Add egg, water, vanilla,
almond extract and 1/4 cup of the all-purpose flour; beat till smooth.
Stir in the remaining all-purpose flour. Mix in more water, if
necessary, to make a thick batter for piping. Spoon batter into a
pastry bag fitted with a 1/4-inch round tip. Pipe a cross on each.
6. Bake in a 375° oven for 18 to 20 minutes or till golden. Makes 40.
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