astrolab
VIP Member (Resident chef)
Hot cross buns!!
serve 12
Ingredients
180 ml warm water (110 degrees F/45 degrees C)
50 g butter
4 g instant powdered milk
50 g white sugar
2 g salt
1 egg
1 egg white
380 g all-purpose flour
10 g active dry yeast
110 g dried currants
2 g ground cinnamon
1 egg yolk
30 ml water
60 g confectioners' sugar
1 ml vanilla extract
10 ml milk
Method
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
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.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun
serve 12
Ingredients
180 ml warm water (110 degrees F/45 degrees C)
50 g butter
4 g instant powdered milk
50 g white sugar
2 g salt
1 egg
1 egg white
380 g all-purpose flour
10 g active dry yeast
110 g dried currants
2 g ground cinnamon
1 egg yolk
30 ml water
60 g confectioners' sugar
1 ml vanilla extract
10 ml milk
Method
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
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.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun