Berglund:Hot Cross Buns

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  • 5 1/2-6 cups flour
  • 2/3 cup sugar
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 pkgs active dry yeast
  • 1 cup milk
  • 1/2 cup shortening or butter
  • 1 egg
  • 3/4 cup currants
  • 1 egg white, slightly beaten
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract


In large bowl, combine 1 1/2 cups flour, sugar, salt, nutmeg, and yeast. In small saucepan, over low heat, heat 1/2 cup water, milk, and shortening until very warm (120-130°F). (Shortening does not need to melt) With mixer at low speed, gradually pour liquid into dry ingredients; beat in egg. Increase speed to medium, beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour, or enough to make thick batter; continue beating 2 more minutes, occasionally scraping bowl. With spoon, stir in currants and enough additional flour (~2.75 cups) to make a soft dough. Turn down onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in large greased bowl, flipping dough so that top of ball is greased as well. Cover with towel; let rise in warm place (80-85°F) until doubled, about 1.5 hours.

After rise, punch down dough. Turn out onto lightly floured surface. Cut dough into 18 pieces; cover with towel for 15 minutes. Grease 13"x9" baking pan. Shape dough into balls and place in pan. With kitchen scissors, cut deep cross into top of each bun. Cover with towel; let rise in warm place until doubled, about 1.5 hours. Preheat oven to 375°F. Brush tops of buns with egg white. Bake 20-25 minutes until golden brown. Meanwhile, prepare icing: in small bowl, with spoon, stir powdered sugar, vanilla, and 1-2 tsp hot water until smooth. Cool buns slightly in pan; fill cross in each bun with icing. Serve warm or cold.