These buns are traditionally made on Good Friday and I was bound and determined to make them this year. They turned out well, but I may add a little more sugar next time, I like my sweets sweet. Feel free to add or delete any dried fruit. I've seem them made with regular raisins, however I really liked them with golden raisins and dried cherries.
Hot Cross Buns:
click here for printable version
adapted from Martha Stewart
1 cup plus 3 tablespoons milk
3/4 cup granulated sugar
1/2 ounce (4 1/2 teaspoons) active dry yeast
1.5 tablespoons butter, melted and cooled
salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 large eggs, lightly beaten
5 1/2 cups flour
4 ounces dried cherries
4 ounces golden raisins
1 large egg white
1 tablespoon water
2 cups powdered sugar
1/2 teaspoon vanilla
1.) Heat 1 cup of milk in a small pot over medium heat until it reaches 110 degrees. Pour milk into the bowl of a mixer (fitted with a dough hook.)
2.) With the mixer on low speed, add the sugar, yeast, butter, 1.5 teaspoons salt, nutmeg, cinnamon and eggs.
2.) With the mixer on low speed, add the sugar, yeast, butter, 1.5 teaspoons salt, nutmeg, cinnamon and eggs.
3.) Add the flour, 1 cup at a time, mixing thoroughly in between each cup.
4.) Run mixer with dough hook for about 4 minutes (or knead by hand.)
5.) Add the cherries and raisins and knead to incorporate.
6.) Spray a bowl with non-stick spray.
7.) Shape dough into a ball and put in bowl.
8.) Cover with plastic wrap and let rise 1 hour.
9.) Remove dough to a floured surface and divide into 3 pieces.
10.) Divide each piece into 10 and roll into tight balls.
11.) Put on a buttered (I used parchment paper instead) baking sheet, 1/2 inch apart.
12.) Cover with plastic wrap and let rise 1 hour.
13.) Preheat the oven to 375 degrees.
14.) Whisk the egg white and water together and brush on the tops of the buns.
15.) Bake 20-22 minutes until golden brown.
16.) Let cool for 30 minutes.
17.) Whisk the 3 tablespoons milk, powdered sugar, vanilla and a pinch of salt together.
18.) Use a pastry bag to pipe the icing in the shape of a cross on the tops or spoon the icing on top.
