http://www.cakeduchess.com/2013/03/hot-cross-buns-twelveloaves-march.html
Dough ingredients:
1 cup whole milk
1 (1/2 ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2-5 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon (I may have added an extra dash!)
1/2 cup raisins (or chocolate)
Egg wash:
1 beaten egg
1 Tablespoon of milk
Glaze:
1 cup powdered sugar
1 Tablespoon milk
Directions:
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Gradually add the flour, salt and spices, scraping down side of bowl, until a soft dough forms. On low speed, beat in the raisins.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.( I ended up putting the dough in the refrigerator over night. I took it out in the morning and let it sit on the counter for about 15 minutes before punching it down)
Punch down the dough and shape it into 12 small rounds. Place the buns on a parchment-lined baking sheet. (Be sure to leave enough space so that as they bake and rise they won’t touch each other). Cover the tray with a tea towel and leave it in a draft-free spot until the buns have about doubled in size (about 40-60 minutes). Brush the buns with the egg wash.
Preheat oven to 375 degrees. Brush the tops of the buns with the egg wash. Bake until golden brown (about 20 minutes). Let the buns cool. While cooling, prepare the glaze.
Glaze: Mix together the confectioners sugar and milk until you reach the right consistency (not too runny, not too thick). Place the glaze small plastic bag and snip off a corner on the bottom (not too big of a cut). Pipe a cross on each bun. Aren’t they gorgeous!?!
Dough ingredients:
1 cup whole milk
1 (1/2 ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2-5 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon (I may have added an extra dash!)
1/2 cup raisins (or chocolate)
Egg wash:
1 beaten egg
1 Tablespoon of milk
Glaze:
1 cup powdered sugar
1 Tablespoon milk
Directions:
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Gradually add the flour, salt and spices, scraping down side of bowl, until a soft dough forms. On low speed, beat in the raisins.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.( I ended up putting the dough in the refrigerator over night. I took it out in the morning and let it sit on the counter for about 15 minutes before punching it down)
Punch down the dough and shape it into 12 small rounds. Place the buns on a parchment-lined baking sheet. (Be sure to leave enough space so that as they bake and rise they won’t touch each other). Cover the tray with a tea towel and leave it in a draft-free spot until the buns have about doubled in size (about 40-60 minutes). Brush the buns with the egg wash.
Preheat oven to 375 degrees. Brush the tops of the buns with the egg wash. Bake until golden brown (about 20 minutes). Let the buns cool. While cooling, prepare the glaze.
Glaze: Mix together the confectioners sugar and milk until you reach the right consistency (not too runny, not too thick). Place the glaze small plastic bag and snip off a corner on the bottom (not too big of a cut). Pipe a cross on each bun. Aren’t they gorgeous!?!
Nessun commento:
Posta un commento