Try this Hot Cross Buns 1/2 recipe, or contribute your own.
Suggest a better description* : Use either spice mixture for the recipe, not both. Heat water to just warmer than a baby bottle, but not hot (about 105 F). Disolve sugar in water, then sprinkle yeast on top and let stand for 10 minutes until foamy. In a small bowl, warm milk and honey to same temperature. Whisk in the oil, egg and egg whites. In a large bowl, mix together the milk powder, whole-wheat flour, 1 cup of the all-purpose flour, salt, spice blend (only one of them), raisins, currants and peel. Make a well in the centre of the dry ingredients and stir in yeast and milk mixtures. Gradually add 1 - 1 1/2 cups more all-purpose flour. When dough comes away from the sides pf the bowl, turn dough on to floured surface and knead for 10 minutes. Add more flour as needed to form an elastic dough. If raisins or peel pop out of the dough as you knead, just poke them back in and continue kneading. Lightly grease a bowl. Shape dough into a ball and place in greased bowl, turning to coat the ball with grease. Cover loosely with a tea towel and let rise until doubled in size, abt 1.5 hours. Punch dough down and knead into a ball. Divide dough into 20 equal parts. By repeatedly tucking the sides under and pressing up with your thumb, shape the 20 pieces of dough into tight round balls and place on a well greased baking sheet. Cover loosely with a tea towel and let rise until doubled in size, abt 1 hour. Preheat oven to 375 F. Just before baking and adding cross, gently brush tops of buns with ligthly beaten egg white. TOPPING: Mix flour and sugar and enough water to make a thick , smooth paste. Spoon paste into pipping bag with a tiny hole snipped off bottom corner. Pipe a cross of flour paste on to each bun. Bake buns for 15 - 20 minutes, Posted to MM-Recipes Digest V4 #086 by jarin@odyssee.net (Jacques Lorrain) on Mar 26, 1997
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Serving Size: 1 Roll (133g) | ||
Recipe Makes: 20 Rolls | ||
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Calories: 252 | ||
Calories from Fat: 61 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 13mg | 4 % | |
Sodium 119mg | 4 % | |
Potassium 466.6mg | 12 % | |
Total Carbohydrate 50.1g | 15 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 43.1g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 252
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