Classic Hot Cross Buns

Name: Classic Hot Cross Buns
Ingredients: BUNS; 1/2 cup granulated sugar, divided; 1/4 cup warm water; 1 tablespoon active dry yeast; 1 cup carnation fat-free evaporated skim milk; 3 1/2 cups robin hood best for bread flour; 2 tbps. cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon clove; 1/4 cup vegetable oil; 2 eggs, beaten; 1/2 cup dried currant; 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped; GLAZE; 2 tablespoons sugar; 2 tablespoons hot water; FROSTING; 3/4 cup icing sugar; 1 tablespoon carnation fat free evaporated slim milk

20 ingredients

8 steps

Ingredients

BUNS
1/2 cup granulated sugar, divided
1/4 cup warm water
1 tablespoon active dry yeast
1 cup carnation fat-free evaporated skim milk
3 1/2 cups robin hood best for bread flour
2 tbps. cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1/4 cup vegetable oil
2 eggs, beaten
1/2 cup dried currant
1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped
GLAZE
2 tablespoons sugar
2 tablespoons hot water
FROSTING
3/4 cup icing sugar
1 tablespoon carnation fat free evaporated slim milk

Directions

1

BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
2

Heat evaporated milk until just steaming.
3

In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
4

Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
5

Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
6

Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
7

GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
8

FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.