Saturday, March 30, 2013

Hot cross buns

My family never quite celebrated Easter but that hasn't ever stopped me from eating! Here's a recipe for hot cross buns that you find everywhere at Easter. I have a problem with raw egg whites thats why I havent used traditional royal icing for the crosses but you are welcome to substitute the icing recipe here with royal icing.

Recipe for buns:
1/3 cup warm milk
1/2 cup brown sugar
1 pack active dry yeast
1/4 cup olive oil
1/2 stick butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
4 cups bread flour (all-purpose would also work)
1 tsp salt
1 tsp ground cinnamon
For the glaze:
1 egg
1/4 cup water 
Mix milk, sugar and yeast in a large bowl and let sit for about 5 minutes. Add cinnamon, salt, oil, butter, eggs, and pineapple. Mix to combine. Add the flour 1 cup at a time, mixing well after each addition. Knead for about 10 minutes (I just did it by hand). Drizzle a little extra oil on the dough, flip dough over to completely coat with oil. Let dough rise in a warm place until doubled. Punch the dough down and divide into twelve equal balls (or you can get creative and make snails like I did). Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned.  Cool the rolls, drizzle icing (recipe below) as a cross over the rolls and enjoy!

For the icing:
1 cup icing sugar
1 tsp water (more as needed)
1 drop of vanilla
Mix all ingredients together. The icing should be real thick and feel like mixing cement, if it feels too watery just add more icing sugar.

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