Hot cross buns

Hot cross buns

Ingredients/Components

• sugar - 1/2 c
• cinnamon - 1/4 tsp
• eggs - 2 item
• salt - 1 tsp
• evaporated milk - 2/3 c
• nutmeg - 1/4 tsp
• sifted flour
• margarine - 1/2 c
• warm water - 1/2 c
• dry yeast - 2 pkg
• white raisins - 1 c
• candied cherries - 1/2 c
• candied pineapple - 1/2 c
• butter icing flavored with coconut extract - 1 item

How to make hot cross buns:

Sprinkle yeast into warm water in a large bowl. Stir until yeast dissolves. Melt margarine in a small saucepan; remove from heat. Stir in evaporated milk, sugar and salt until dissolved; stir into yeast mixture.

Beat eggs in a small bowl; stir into yeast mixture; add chopped cherries, pineapple and raisins. Sift 2 cups of the flour, cinnamon and nutmeg over the yeast mixture; beat until smooth, then stir in just enough of remaining 2 1/2 cups flour to make a soft dough.

Turn out onto a lightly floured pastry cloth; knead until smooth and elastic, adding only enough flour to keep dough from sticking.

Place in a greased bowl; brush top lightly with butter or margarine. Cover with a clean towel. Let rise in a warm place, away from draft, 1 hour or until double. Punch dough down, turn out on pastry cloth. Form into 18 equal sized balls; place in a greased 13 x 9 x 2-inch baking pan. Cover with a clean towel. Let rise again, 45 minutes or until doubled. Bake at 350° for 20 minutes until golden brown. Cool.

Make a butter icing, flavored with coconut extract. Pipe or drip from tip of spoon to make crosses on each bun.

Recipe categories: For large groups, < 15 mins, Weeknight.