Happy Easter
This recipe for Hot Cross Buns was shared with me by one of our readers. Hope you enjoy it!
Hot Cross Buns
From the Kitchen of http://www.deepsouthdish.com
2 packages yeast
1/2 cup of warm water (105 degrees)
1/2 cup of lukewarm milk
3/4 cup of mashed potatoes (unseasoned)
1/2 cup of sugar
1 teaspoon salt
1/2 cup of butter, softened to
room temperature
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins
1/2 cup candied citrus peel, citron, or currants
4-1/2 cups all purpose flour
Egg Glaze
1 egg yolk
2 tablespoons of cold water
Beat together with a fork until well blended.
Icing
1 cup of powdered sugar
1 tablespoon of half and half
1/2 teaspoon of vanilla extract
Mix together until smooth and spreadable.
Dissolve yeast in the warm water and let rest for 5 minutes. In a mixer, using the dough hook, mix together the milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and about half of the flour. Add as much of the remaining flour as needed to form a soft dough. Continue processing until dough is smooth and elastic. Transfer to a lightly greased bowl, cover loosely with a sprayed piece of plastic wrap and place into a warm place to rise, about 1 hour.
Punch down dough, divide in half and cut each half into 16 pieces. Shape into balls and place on a greased baking sheet about two inches apart. If you prefer soft sides rolls, then place them into two 9-inch cake pans (16 rolls per pan). Using a sharp knife or scissors, cut a cross into the top of the roll. Cover loosely with sprayed plastic wrap and allow to rise a second time until doubled, about 30 minutes.
Preheat oven to 375 degrees. Brush the tops of the rolls with the egg glaze and bake for 15 to 20 minutes, until golden brown. Once fully cooled, put the icing into a piping bag or a simple plastic bag and pipe crosses into the cuts on the rolls.
Recipe is from the red binder, Betty Crocker Cookbook, Golden Press, circa mid to late 70s - photo is a representative stock image.
More Easter Menu Ideas here.
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