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Hot Cross Buns from
England
2 cups
milk
salt
1/2 cup water
1 tablespoon cinnamon
6 tablespoons
vegetable shortening
1/2 cup granulated sugar
2 packages dry-active
yeast
1/2 cup raisins
1/2 cup currants
56 cups all-purpose flour
1
teaspoon orange extract
2 eggs
1 cup powdered sugar
1-2 tablespoons
milk
drop of vanilla
Combine 2 cups flour, sugar, salt, and
yeast.
Heat milk, water, and shortening over low heat until
warm.
Gradually add to dry ingredients.
Beat 2-3 minutes.
Add eggs and
1/2 cup flour, or enough flour to make a thick batter.
Beat 2-3
minutes.
Stir in cinnamon, raisins, orange extract, and enough flour to make
a soft dough.
Turn onto lightly floured board.
Let stand 510
minutes.
Knead until smooth and elastic, about 10 minutes.
Place the dough
in a greased bowl, rotate dough to oil top of dough.
Cover, and let rise till
double, about 1 hour.
Punch down and rise again, 1 hour.
Punch down again,
turn onto lightly floured board.
Shape as into 5" rounds and place on a
greased pan.
Let rise again, 1 hour.
Preheat oven to 400F.
Slit tops
making an X.
Brush with egg whites.
Bake 2025 minutes.
Combine powered
sugar, milk, and vanilla.
Drizzle over warm bread.
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