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Hot Cross Buns Sister's Note: The origin of Hot Cross Buns goes back to pagan times when the cross cut into the top of each bun was thought to ward off evil spirits. Today, these slightly sweet buns are traditionally served on Good Friday and are almost solely associated with the Easter holiday. 1 cup milk
Combine 1 cup milk and shortening in a saucepan; heat until shortening melts, stirring occasionally. Cool to 105 to 115 degrees. Combine yeast, warm water, and 1/2 teaspoon sugar in a 2-cup liquid measuring cup; let stand 5 minutes. Combine milk mixture and yeast mixture. Combine 2 cups flour, 1/3 cup sugar, salt, and cardamom in a large bowl. Add yeast mixture, stirring vigorously until well blended. Add eggs, one at a time, stirring well after each addition. Stir in raisins, apricot, and 1/2 teaspoon vanilla. Stir in remaining 5 cups flour, 1 cup at a time, stirring vigorously until dough pulls away from sides of bowl. Turn dough out onto a well-floured surface, and knead lightly until smooth and elastic (about 10 minutes). Place dough in a well-greased bowl, turning to coat top. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Turn dough out onto a lightly floured surface. Divide dough in half. Divide each half into 8 equal portions. Shape each portion of dough into a ball. Place balls on 2 large greased baking sheets, leaving 2 inches of space between balls. Cover loosely, and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Bake for 13 to 15 minutes or until rolls are golden. Remove rolls from baking sheets, and let cool on wire racks. Icing note: The icing should be thick enough to hold its shape when piped. If the icing is too thin, add powdered sugar, a little at a time, until the icing reaches the desired consistency. Combine powdered sugar and remaining 3 ingredients; stir vigorously until icing is slightly stiff. Spoon icing into a small zip-top plastic bag; seal bag. Snip a tiny hole in corner of bag. Pipe icing over top of each bun to form an "X". Allow icing to set before serving. Yield: 16 buns. © 1996 by Oxmoor House, Inc. |
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