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Hot Cross Buns One-A

Hot Cross Buns

From the Kitchen of One perfect bite


1 cup milk

2-1/4 teaspoons active dry yeast

1/2 teaspoon granulated white sugar

3-1/2 to 4 cups all-purpose flour

1/4 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

5 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1/3 cup candied fruit and peel mix

1/3 cup currants (or raisins)


1/2 cup confectioners' sugar

1 tablespoon milk or cream


1) To make dough: Heat milk in a saucepan or microwave until lukewarm. Add yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until yeast is foamy.

Meanwhile in bowl of an electric mixer fitted with a paddle attachment, combine flour, sugar, spices, and salt. Once yeast is foamy, slowly add it to flour mixture and beat until dry ingredients are moistened. Add melted butter and egg and beat until incorporated. Switch to dough hook. With mixer on medium low speed, gradually add candied and dried fruit and continue to knead dough until it is silky smooth and elastic. Add more flour only if necessary.

Place dough in a lightly greased bowl, turning dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1-1/2 to 2 hours).

When dough has doubled in size, gently punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.)

Combine egg with 1 tablespoon milk, and brush tops of the buns with egg wash, reserving any leftover wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 400 degrees F. Again brush top of buns with egg wash, and with clean kitchen shears (or a a sharp, lightly greased knife), cut a 'cross' on top of each bun. Transfer baking sheets to oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

3) To make glaze: Combine confectioners' sugar and milk and mix until smooth. Place glaze in a paper cone or a small plastic bag. Cut end of the cone or bag and pipe a 'cross' on the top of each bun. Yield: 12 buns.


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