Hot Cross Buns
2 ½ cups warm water (approximately 100 degrees) ½ cup butter (very soft but not melted)
2 pkgs of active dry yeast ½ cup sugar
6 cups unbleached white flour 1 ½ tablespoons salt
1 ½ cups of whole wheat flour 2 large eggs
2/3 cups raisins or currants (add at end of mixing)
1 ¼ cups powdered sugar
Hot water or milk to make thick consistency
Place the yeast in the warm water and stir just until the yeast dissolves. Add the sugar mixture. Within a few minutes small bubbles will appear. At this point you may add the yeast mixture to the remaining ingredients which you have prepared in a separate bowl.
Mix with mixer on low for one minute and then increase the speed to the medium setting for 4-6 minutes. With your bare hand feel the dough, if it is sticky; add a tablespoon of flour at a time. If the dough is tough, mix a couple minutes longer until the dough has reached the right consistency. Cover with a damp towl and let rise in a warm place for approximately 1 and ½ hours or until the dough doubles in bulk. Literally, punch the dough down with your fist. Preheat oven to 350 degrees.
Place the dough on a flat floured surface and divide into 24 equal portions. Shape into a round bun. Place on flat baking pan that has been sprayed with cooking spray. With a serrated knife draw a cross on top of each bun. Brush tops with slightly beaten egg white. Allow to rise for 30 minutes. Bake for 30-35 minutes or until the buns are golden brown. Allow to cool.
Pipe an icing cross into the indentions that was made prior to baking.
Enjoy your sweet buns with Easter dinner.
House of Bread
2005 East 2700 South, SLC.