Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.


This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.


I love it this way, as a side dish, not too sweet but sweet enough.


Hot Cross Buns
adapted from Allrecipes.com


Ingredients:

• 1 tablespoon active dry yeast
• 3/4 cups warm milk (110 degrees F)
• 1 egg white + 1 egg, beaten
• 3 tablespoons butter, softened
• 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
• 2 cups whole wheat flour
• 3/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup dried currants
• 1 tbsp orange/grapefruit zest
• 1/2 cup confectioner's sugar
• 1 cup whole wheat pastry flour
•  
• 1 egg yolk, lightly beaten
• 2 tablespoons water
• 2 teaspoons milk (almond, skim, or your favorite)

Recipe:

1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)