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Hot Cross Buns
Serves: 12 buns
Ingredients
3/4 cup milk
2 large eggs
1/4 cup butter or margarine, cut up
1 tsp salt
3 1/3 cups bread flour
3 Tbsps sugar
1 tsp finely shredded lemon peel
1/4 tsp ground nutmeg
2 tsp dry yeast
1/2 cup dried currants or dark raisins
1/4 cup finely chopped dried pineapple
1 white of large egg
1 Tbsps water Icing
Method
- Add milk, eggs, butter, salt, bread flour, sugar, lemon peel, nutmeg, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
- When cycle is complete, remove dough from machine to a lightly floured surface. Knead in currants, pineapple, plus enough flour (if necessary) to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 12 equal pieces; form each piece into a smooth ball. Place on large greased baking sheet.
- Cover; let rise in a warm, draft-free place until almost doubled in size, 15 to 20 minutes. With sharp knife, cut a shallow cross in the top of each bun. Lightly beat egg white and water; brush over tops of buns.
- Bake at 375ºF for 15 to 18 minutes or until done. Remove from sheet; cool on a wire rack. Place Icing in pastry bag with small round tip. Pipe a cross of Icing on top of each bun. (Or drizzle buns with Icing.)
- Icing: Mix powdered sugar, vanilla extract, and enough milk to make icing of piping consistency.
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