The Culinary World, with Chef James - Dessert: Hot Cross Buns

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Dessert: Hot Cross Buns

Hot Cross Buns

4 cups all purpose flour
1 package active dry yeast
1 tsp. cinnamon
3/4 cup milk
1/3 cup butter
1/2 cup sugar
1/2 tsp. salt
3 eggs
2/3 cup dried currants or raisins
1 Tbsp. lemon or orange zest

Icing

1 and 1/2 cup confectioners sugar
1 egg white
1/2 tsp. vanilla

Combine 2 cups all-purpose flour, yeast and cinnamon together in a large bowl. Meanwhile, heat milk, butter, sugar and salt until warm. Add this to the flour mixture along with the eggs and beat with an electric mixer for a couple of minutes. Stir in currants or raisins and zest. Add the remainder of flour slowly. When mixture gets hard to mix place on a floured surface and knead by hand until dough forms. Place dough in a greased bowl and cover. Let dough rise for 1 and 1/2 to 2 hours until dough has doubled its original size. Return dough to floured surface and knead for 2 minutes.

Return to greased bowl and let it rise for another hour. Divide dough into 18 - 24 pieces and place on as greased baking sheet. Let rise for an additional 30 minutes. Brush buns with the yolk part of the egg you will be using for the icing. Bake for 15 - 20 minutes at 350 degrees until golden brown. Allow to cool. Combine the icing ingredients and brush a cross on each bun.

The Skinny: Use your favorite egg and sugar substitutes and low fat milk.

This news arrived on: 04/08/2004

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