I have had a few minutes of culinary/literary fame through the years.
Yesterday I made 90 Hot Cross Buns for family and friends and this morning there are 6 left!
A few years ago my Hot Cross Bun recipe was featured in the Taste of Home Magazine so I thought I would post it here for your baking pleasure.
I will print it below in full size so you can make these sometime if you want to.
HOT CROSS BUNS
Amounts in parenthesis are for making BIG batch. I use my Magic Mill kneader, one regular batch makes 18 rolls
3 1/2 - 4C flour (16C)
2T yeast (5T)
1t cinnamon (4t)
1/2t cardamom (2t)
3/4C milk (3C)
1/2C oil (2C)
1/3C sugar (1 1/3 C)
3/4t salt (1T)
3 eggs [put 2+ 1yolk into dough, save one white] (12 eggs, 4 whites)
2/3C currents or raisins (2 1/2 C raisins) --I prefer currents
1 1/2C 10 powdered sugar (6C)
In a large mixing bowl, combine 2C flour, the yeast and spices. Heat milk, oil, sugar and salt just till warm (115°-120°). Add to dry mixture; add eggs. Beat on low for 1/2 minute. Beat 3 minutes on high. By hand stir in raisins and enough of the flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once.
Cover; let rise in warm place till double, about 1 1/2 hours. Punch down; turn out on a floured surface. Cover let rise 10 minutes. Divide into 18 pieces (72); form into smooth balls.
Place on a greased baking sheet [or use parchment paper] about 1 1/2 inches apart. Cover, let rise till double, 30-45 minutes. Brush tops with slightly beaten egg white (discard remaining). Bake 375°, 12-15 minutes, till nice and brown. Cool slightly; frost with crosses on top.
Frosting: Combine about 1 1/2 C powdered sugar, 1-2 T milk and a dab