We made our Hot Cross Buns after Easter this year since we were returning from San Juan on Good Friday. Oh, we love these! The kids like the song, the buns and the icing even more.
Hot Cross Buns
1 cup currants or raisins, moistened in 1 tablespoon water or rum
2/3 cup lukewarm water
1/3 cup orange juice
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 12 pieces
2 1/4 cup (9oz) whole wheat flour
2 1/2 cup (10 5/8oz) unbleached all-purpose flour
1/3 cup (2 1/2oz) packed brown sugar
1/4 cup (1oz) nonfat dry milk
1 1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/4 teaspoons instant yeast
1 1/2 cups (6oz) confectioners' sugar
1 teaspoon vanilla
Pinch of salt
4-5 teaspoons milk or cream
- Combine all dough ingredients except currants, mix and knead until you have a medium-soft, smooth dough. Cover and let rise 1-2 hours, probably not quiet double in bulk.
- Grease two 9x2 cake pans.
- Knead currants into dough. Divide dough into 24 equal pieces. Roll each into a round ball.
- Place 12 balls, smooth side up, into pan. Cover and let rise until they are touching one another, about 1 to 1 1/2 hours. Toward end of rise, preheat oven to 350 degrees.
- Bake uncovered 25 minutes.
- While buns cool, make icing. Combine all until smooth.
- Pipe icing over slightly warm rolls in the traditional cross pattern.