I have been trying to recreate the hot cross buns that my mom misses from living in Connecticut. These came close. Since we are social distancing I will not make them this year… I don’t need to be around this many of them by myself! Wonderful fresh out of the oven with tea.
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 packages yeast
- 4 – 5 cups flour
- 1 cup whole milk
- 1/2 cup butter
- 1 egg
- 1/2 cup raisins
- 1 egg yolk
- 1 tsp water
- 1/2 cup confectioners’ sugar
- 1 Tbs of milk
- 1 Tbsp butter, softened
- 1/2 tsp lemon juice
In a large bowl, combine sugar, salt, yeast and 1 cup of flour. In large saucepan over low heat, slowly heat milk and butter until very warm (120-130 degree). Butter does not need to melt. With mixer at low heat, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more; beat 2 minutes more, occasionally scraping bowl with rubber spatula.
Beat in eggs and 1 cup of flour; continue beating 2 minutes, occasionally scraping bowl.
With spoon, stir in additional flour, about 2 cups, to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.
Turn over in greased bowl to grease top. Cover; let rise in warm place until dough is doubled, about an hour.
Punch dough down. Grease a 13 x 19 baking pan. Knead raisins into dough. Divide dough into 12 pieces, shape into balls; place evenly into pan. Cover with towel; let rise in warm place, away from drafts, until doubled, about 1 hour. Preheat oven to 350 F
In small bowl, combine egg yolk with water. Brush buns with egg yolk mixture. Bake buns 30 minutes or until brown.
While buns are cooking, prepare icing. In a small bowl combine ingredients, beat until smooth.
Remove buns from oven and let cool slightly on rack. Make icing cross on buns. Serve warm