Classic Hot Cross Buns

Name: Classic Hot Cross Buns
Cook time: 12 min
Total time: 12 min
Yield: 12 hot cross buns
Ingredients: 1/2 cup granulated sugar, divided; 1/4 cup warm water; 1 tablespoon active dry yeast; 1 cup carnation fat-free evaporated skim milk; 3 1/2 cups robin hood best for bread flour; 2 tbps. cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon clove; 1/4 cup vegetable oil; 2 eggs, beaten; 1/2 cup dried currant; 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped; 2 tablespoons sugar; 2 tablespoons hot water; 3/4 cup icing sugar; 1 tablespoon carnation fat free evaporated slim milk

Submitted by Chef mariajane

"This is really a classic recipe, but I do love this one in particular, very delicious!!"

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Ready In:: 12mins
Ingredients:: 17
Yields:: 12 hot cross buns

ingredients

BUNS
¹⁄₂ cup granulated sugar, divided
¹⁄₄ cup warm water
1 tablespoon active dry yeast
1 cup carnation fat-free evaporated skim milk
3 ¹⁄₂ cups robin hood best for bread flour
2 tbps. cinnamon
1 teaspoon nutmeg
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon clove
¹⁄₄ cup vegetable oil
2 eggs, beaten
¹⁄₂ cup dried currant
¹⁄₄ cup mixed candied peel or 1/4 cup candied fruit, chopped
GLAZE
2 tablespoons sugar
2 tablespoons hot water
FROSTING
³⁄₄ cup icing sugar
1 tablespoon carnation fat free evaporated slim milk

directions

BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
Heat evaporated milk until just steaming.
In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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