Recipe: Hot Cross Buns (2)

HOT CROSS BUNS

1 cup milk
1/2 cup shortening
1 1/2 packages active dry yeast
3/4 cup warm water (105 to 115 degrees)
1/2 teaspoon sugar
7 cups all-purpose flour, divided
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground cardamom
3 large eggs
1 cup golden raisins
1/2 cup dried apricots, coarsely chopped
1/2 teaspoon vanilla extract
1 cup sifted powdered sugar
1 tablespoon plus 1 teaspoon milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract

* Preheat oven to 375 degrees.
* Combine 1 cup milk and shortening in a saucepan; heat until shortening melts, stirring occasionally. Cool to 105 to 115 degrees.
* Combine yeast, warm water, and 1/2 teaspoon sugar in a 2-cup liquid measuring cup; let stand 5 minutes.
* Combine milk mixture and yeast mixture.
* Combine 2 cups flour, 1/3 cup sugar, salt, and cardamom in a large bowl.
* Add yeast mixture, stirring vigorously until well blended. Add eggs, one at a time, stirring well after each addition.
* Stir in raisins, apricot, and 1/2 teaspoon vanilla.
* Stir in remaining 5 cups flour, 1 cup at a time, stirring vigorously until dough pulls away from sides of bowl.
* Turn dough out onto a well-floured surface, and knead lightly until smooth and elastic (about 10 minutes).
* Place dough in a well-greased bowl, turning to coat top. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
* Turn dough out onto a lightly floured surface. Divide dough in half. Divide each half into 8 equal portions. Shape each portion of dough into a ball.
* Place balls on 2 large greased baking sheets, leaving 2 inches of space between balls. Cover loosely, and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk.
* Bake for 13 to 15 minutes or until rolls are golden. Remove rolls from baking sheets, and let cool on wire racks.
* Icing note:
* Combine powdered sugar and remaining 3 ingredients; stir vigorously until icing is slightly stiff. Spoon icing into a small zip-top plastic bag; seal bag. Snip a tiny hole in corner of bag. Pipe icing over top of each bun to form an "X". Allow icing to set before serving. The icing should be thick enough to hold its shape when piped. If the icing is too thin, add powdered sugar, a little at a time, until the icing reaches the desired consistency. Yield: 16 buns.
1996 by Oxmoor House, Inc.

HOT CROSS BUNS

2 pkgs active dry yeast
1/2 c warm water
1 c lukewarm milk
1/2 c sugar
1/2 tsp salt
1 1/2 tsp freshly ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cinnamon
3 large eggs, beaten
6 c flour, to 6 1/2
4 T unsalted butter, melted
1 c dried currants
1 egg mixed with
2 tsp water
1/4 c confectioner's (powdered) sugar
1 T plus 1 tsp freshly squeezed lemon juice

Dissolve yeast in warm water in a large mixing bowl of an electric mixer. Stir in the milk and sugar. When there are some bubbles on top of the liquid, after about 2 minutes, add the salt, cardamom, allspice, cinnamon, eggs and 3 1/2 c flour. Mix the batter until it is smooth and elastic, about 5 minutes. Add the melted butter and mix well. Add 2 1/2 c flour, 1 cup at a time, mixing well after each additon. The dough should be soft but it shouldn't stick to your fingers. If it does, add the remaining 1/2 c. flour. Turn the dough onto a lightly floured surface and knead until it is smooth and glossy, about 10 minutes. Add the currents and knead until they are incorporated. Cover the dough with a cloth, and let rest 15 mins.

Turn the dough onto a lightly floured surface, and knead just until it's satiny and any air bubbles are released, which should take just 3-4 mins.

Transfer dough to mixing bowl, cover lightly with cloth and let rise in a warm spot (70 degrees F) until it has doubled in bulk, 1 1/2 to 2 hours. Punch the dough down, return it to the bowl, cover and let rise until it is doubled again, about 1 hour.

Line one or two baking sheets with lightly buttered parchment paper.

Turn the dough out onto a smooth work surface, and punch it down. Divide the dough into 24 equal parts. Roll the pieces between your hands to form balls, and place them on prepared baking sheets, leaving about 1/2 inch in between them. Cover lightly with cotton towel and let rise until doubled in bulk, about 30 mins.

Meanwhile, preheat oven to 375 degrees F.

Brush buns lightly with egg wash, bake in the center of the oven until they are golden and puffed, about 20 mins. Remove them from the oven, remove to wire rack and let cool.

To make icing, combine ingredients and drizzle over buns to form a cross pattern. Serve immediately.