* Exported from MasterCook *
Hot Cross Buns
Recipe By : Serving Size : 24 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method -------- ------------
-------------------------------- 1 cup milk 1 tablespoon
plus 2 1/2 teaspoons active dry yeast
1/2 cup granulated sugar 2 teaspoons plus pinch of salt 11
tablespoons unsalted butter -- melted and cooled, plus
more for bowl
2/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg 4 large eggs 4 1/2 cups
all-purpose flour -- (4 1/2 to 5) 1 1/3 cup currants 2
large egg whites 1 1/2 cups confectioners sugar 2
tablespoons freshly squeezed lemon juice
Place milk in a small saucepan, and set over medium heat.
Heat until a candy thermometer registers 1100. Pour warm
milk into the bowl of an electric mixer fitted with the
dough hook. With machine on low speed, add yeast, granulated
sugar, 2 teaspoons salt, butter, cinnamon, nutmeg, and eggs.
Gradually add enough flour to create a very soft, sticky
dough. Continue kneading with dough hook until smooth, about
5 minutes more. Detach bowl, and cover tightly with plastic
wrap. Let rest 30 minutes. Coat a large bowl with butter.
Return bowl to mixer. Knead dough until smooth and elastic,
1 to 2 minutes. Add currants; knead until combined. Shape
dough into a ball; dough will be extremely wet. Place dough
in greased bowl; cover tightly with plastic. Transfer to
refrigerator, and let rise overnight; the flour will absorb
the moisture. Let dough sit at room temperature 20 minutes.
Line an 11-by-17-inch baking pan with parchment paper.
Divide dough into twenty-four 2-ounce portions. Shape each
into a ball, and place on baking pan, spaced 1/2 inch apart.
Cover with plastic wrap. Set aside until doubled in size,
about 2 hours. Heat oven to 4000 with rack positioned in
center. In a small bowl, whisk together 1 egg white, 1
tablespoon water, and a pinch of salt. Brush tops of buns
with egg wash. Using a very sharp, buttered slicing knife,
slice a cross into the top of each bun. Using a spray bottle
filled with water, mist sides of oven and tops of buns. Bake
10 minutes, misting oven and buns 3 more times during
cooking. Reduce heat to 3500. Bake until golden brown, about
20 minutes. Transfer pan to a wire rack. Whisk together
remaining egg white, confectioners sugar, and lemon juice.
Ladle glaze over buns; serve.
Note: Raw eggs should not be used in food prepared for
pregnant women, babies, young children, the elderly,
or anyone whose health is compromised.
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