Homemade Hot Cross Buns

[turquoisedude]

OR 'Turquoisedude V Yeast Dough and Wins'!

I have been cooking since I was 10 and yet, I never seemed to be able to make yeast doughs. I probably never took the time necessary to get it right, either. Since being 'retired' I've made a few more attempts and was not impressed with the results. But yesterday evening, I think I finally got it right!

Behold the Hot Cross Buns made using the recipe from the ancient BH&G 'Holiday Cookbook'. I scoffed one as a quality control test and didn't keel over, but the true test will be tonight when Hubby's back... Hope they pass his test (He's still stewing that I DID get the Inglis washer running again within his time limit...)

 

[ovrphil]

Yumyum. I can't look - I just downed 2 homemade walnut-cranberry biscotti's ; one inch of fat at a time.
They look very good, Paul and good job.

 

[frigilux]

They look great, Paul! The only thing missing is the icing we put on them here in the rural upper-midwest, LOL.
Hot cross buns are always a welcomed treat at Easter.

How do you knead dough? I use the Cuisinart food processor for most, although heavier doughs (like cinnamon rolls) go into the KitchenAid. I've made yeast doughs a thousand times in my adult life and have never once kneaded by hand.

 

[gansky1]

Those look delicious, Paul, an excellent diversion tactic too!  Can you post the recipe here?

 

[turquoisedude]

Phil, the biscotti sound yummy! I've never tried making them, but hey, if I can get Hot Cross buns right.. LOL

Eugene, the recipe does call for icing and the Latvian version of the buns is considered sacrilege if they are not iced!! Hubby's not a fan of icing, though, and I am bucking for an all-turquoise Frigidaire kitchen in a future residence so I'll be good... I used the daily driver Model 11 Mixmaster for most of the mixing, until about half the flour was added, then I took over and mixed in the remaining flour and kneaded by hand.

Greg, as requested, here's the recipe. Even after years of owning them, I am still 'discovering' recipes in the books I have from BH&G!

Hot Cross Buns

2 pkgs active dry yeast (2 tablespoons)
1/3 cup warm water
1/3 cup milk, scalded
1/3 cup cooking oil or melted shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted all-purpose flour
1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
1 slightly beaten egg white
sifted icing sugar

Soften the yeast in warm water. Combine milk, oil, sugar, and salt. Allow to cool to lukewarm. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture. Add eggs and beat well. Stir in softened yeast and currents. Add remaining flour (or a little more or less to make a soft dough). Cover with a damp cloth and let rise in a warm place until doubled (about 1 1/2 hours). Punch down. Roll or pat dough to 1/2 inch thickness. Cut to rounds with large (2 1/2 inch) biscuit cutter and shape into rounded buns with hands. Place on greased baking sheet about 1 1/2 inches apart. Cover and let rise again in a warm place until almost double (about 1 hour). Cut a shallow cross with very sharp knife or scissors in each bun, if desired. Brush tops with egg white. Bake at 375 degrees for about 12 minutes. For icing, add icing sugar (about 3/4 cup) to remaining egg white. Beat smooth and pipe crosses on the warm buns. Makes about 2 dozen (I got 18)

 

[ovrphil]

Paul - thanks for sharing the recipe. Since you are a very experienced baker, did you modify a recipe to suit your tastes? Long-time bakers often like to tweak or modify to fit their tastebuds.

What is your favorite flour to use? Commonly used here- organic if possible, King Arthur, Gen. Mills, or Bob's Red Mill unbleached and other organic ingredients for the rest of the recipes, if possible. With icing, though, how much difference can the buds taste?

I'll get you the recipe' for the biscotti's; it has been tweaked alot; will provide it later....

 

[turquoisedude]

Phil, the only thing I changed with this one was to increase the cinnamon. I love cinnamon so much that I often double the quantity and replace teaspoons with tablespoons... LOL I'll probably tweak this one more as I get more confident with yeast dough.

I use regular white flour - usually the Five Roses or Robin Hood brand (both are owned by Smucker's anyway) out of habit. They were the brands I learned with, so I stick with 'em!

Honestly, I have tried using organic flour and was less than thrilled with the results for cakes and pastry. I guess that's because I use those 'sponsored by the makers of' recipes from the 40s and 50s so much...

 

[firedome]

They look soooo good!

and you have the nerve to post this 3 days AFTER I've started the MediFast diet? LOL
Well now I may just have to cheat a bit... ;-)

 

[twintubdexter]

As a "baker" who has a difficult time with boxed cake mixes and frozen pies, I'm always amazed at the skill so many members demonstrate creating "magazine-quality" gourmet food. Those Hot Cross Buns look perfect and delicious.

 

[circlew]

Those look very tasty. Even though I've made lots of dinner rolls, cakes, pies, ect., these are something I never tried making.

 

[ovrphil]

Reply #6

Me too, Paul - love cinnamon - yes! I like the Vietnamese cinnamon that Penze's Spices sells (or get from another source ).

 

[tomturbomatic]

song memory

I remember that song in my beginning piano book. Hot cross buns. Hot cross buns. One a penny, two a penny, hot cross buns.

 

[ovrphil]

we used to sing that song, too, Tom - been so long, I forgot about it...(smiling)....and the rest of the song goes,

" feed 'em to your daughters , feed 'em to your sons.. hot cross buns, hot cross buns".