HOT CROSS BUNS WITH CREAM CHEESE FROSTING
With raisins inside, these Hot Cross Buns are soft and tender. A sweet syrup is lightly brushed on top of the buns and cream cheese icing is topped on top. Easter would be incomplete without them
Ingredients
- 5 cup All-purpose flour
- 2 pk yeast
- ½ c sugar
- 1 ts salt
- 1 ts Ground cinnamon
- ¼ ts Ground cardamom
- ¼ ts Cloves
- ¼ ts Nutmeg
- 1½ cup Milk
- ½ cup butter
- 2 eggs
- ¾ cup Currants or raisins
- 1 Egg yolk mixed with 2 tb Water
- 1/3 c Candied orange peel (opt)
Instructions
- Combine 2 cups of flour, yeast, sugar, salt, and spices in a large mixing bowl. Heat milk and butter in a separate bowl until very warm. Add it to the flour.
- In a mixer, beat for 1 minute at medium speed. Add the eggs. Continue beating for another minute
- Mix in the currants, orange peel, and as much of the remaining flour as you need to make the dough easy to work with.
- Turn dough onto the lightly floured surface and knead until smooth and elastic, about 5 minutes, adding extra flour as necessary.
- Put in a buttered bowl and flip to coat with butter.
- Cover and let to rise in a warm location until doubled in size, about 1 hour.
- Punch dough and transfer to a lightly floured surface. Half the dough then cut each half into nine pieces.Shape each component into a spherical, uniform ball.
- Put dough balls in two greased square 8-inch baking trays.
- Cover again and let rise in a warm place until twice in size, about 45 to 60 minutes. Coat delicately with egg yolk mixture.
- Bake rolls in an oven set to 375 degrees for 20 to 25 minutes. Take out of the oven or pans. Lay out a wire rack to cool. Create a cross on top of each bun using icing.
- Take out of the oven or pans. Lay out a wire rack to cool. Create a cross on top of each bun using icing.