Thursday, April 9, 2015

Pioneer Woman's Hot Cross Buns


I made half of this full batch into Cinnamon rolls and then the other half in to Hot Cross Buns.  The recipe is easily halved.  The Hot Cross Buns turned out much lighter/fluffier than the ones I usually make using the bread machine.  The craisins are my addition.

 
Pioneer Woman's Hot Cross Buns
http://thepioneerwoman.com


1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
cinnamon/sugar mix
cardamom
allspice
nutmeg
1/2 c raisins and craisins

GLAZE
1 egg white
Splash of milk
ICING
1 egg white
Powdered sugar
Splash of milk

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

 Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Lightly flour work surface. Press dough to slightly flatten. Sprinkle with 2 tablespoons sugar-cinnamon mixture. Sprinkle with about one third of raisins. Fold dough over on itself; flatten again to incorporate additions.

Repeat the sugar-raisin process, and fold over dough again. Repeat a third time until all raisins are used. (Some sugar-cinnamon mixture will be left over.)

Pinch off golf ball–size piece of dough. With floured hands, quickly roll it into a ball, then turn edges under slightly. Place on lightly greased cookie sheet. Repeat with remainder of dough. Cover buns and allow to rise in a warm place for at least 30 minutes. Preheat oven to 400˚F.

GLAZE
Mix egg white with splash of milk. Brush some glaze onto each bun. Bake buns for 20 minutes or until tops are golden brown. Remove buns from pan and allow to cool on cooling rack.
ICING
Mix egg white with enough powdered sugar to make very thick icing. Add milk as needed for desired consistency. Transfer icing to small self-sealing plastic bag and snip off one corner. When buns are completely cool, make icing cross on each.

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