Hot Cross Buns
Courtesy of California Raisin Marketing Board
Servings: 18
Prep Time: 25 Min.
Cook Time: 10 Min.
Chill Time: 2 Hr.
Prep Time: 25 Min.
Cook Time: 10 Min.
Chill Time: 2 Hr.
What you need:
* 1 c. milk
* 2 Tbsp. butter or margarine
* 1 pkg. active dry yeast
* 1/4 c. warm water (110°F to 115°F)
* 4 c. flour
* 1/3 c. sugar
* 1 tsp. salt
* 1 tsp. cinnamon
* 1 c. California raisins or Zante currants
* 2 eggs, well beaten
* 1 egg yolk, diluted with 1 tsp. water for topping
* 1 c. powdered sugar
* 2 tsp. fresh lemon juice
* 2 Tbsp. butter or margarine
* 1 pkg. active dry yeast
* 1/4 c. warm water (110°F to 115°F)
* 4 c. flour
* 1/3 c. sugar
* 1 tsp. salt
* 1 tsp. cinnamon
* 1 c. California raisins or Zante currants
* 2 eggs, well beaten
* 1 egg yolk, diluted with 1 tsp. water for topping
* 1 c. powdered sugar
* 2 tsp. fresh lemon juice
What to do:
1. Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5-8 min. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1-1/2 hr.
2. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1-1/2 in. in diameter. Place balls of dough on greased baking sheet about 2-in. apart. Brush each bun with diluted egg yolk. Snip 1/2-in. deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 min.
3. Bake at 400°F for about 8-10 min., or until lightly browned. Cool on wire racks about 5 min. Drizzle icing on the cross.
Lemon Icing
Combine 1 c. powdered sugar, 2 tsp. lemon juice, and 1 tsp. water; beat until smooth.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
2. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1-1/2 in. in diameter. Place balls of dough on greased baking sheet about 2-in. apart. Brush each bun with diluted egg yolk. Snip 1/2-in. deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 min.
3. Bake at 400°F for about 8-10 min., or until lightly browned. Cool on wire racks about 5 min. Drizzle icing on the cross.
Lemon Icing
Combine 1 c. powdered sugar, 2 tsp. lemon juice, and 1 tsp. water; beat until smooth.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutritional information:
Calories: 200; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 35mg; Total Carbs: 39g; Fiber: 2g; Sugar: 16g; Protein: 5g; Sodium: 160mg; Potassium: 173mg;