|Hot Cross Buns I|
"Hot move buns! Hot pass buns!"
- 3/four cup warm water (one hundred ten levels F/forty five degrees C)
- 3 tablespoons butter
- 1 tablespoon instantaneous powdered milk
- 1/four cup white sugar
- three/eight teaspoon salt
- 1 egg
- 1 egg white
- three cups all-motive flour
- 1 tablespoon active dry yeast
- 3/four cup dried currants
- 1 teaspoon floor cinnamon
- 1 egg yolk
- 2 tablespoons water
- half of cup confectioners' sugar
- 1/four teaspoon vanilla extract
- 2 teaspoons milk
|Prep : 20M||Cook : 12M||Ready in : 3H|
- Put warm water, butter, skim milk powder, 1/four cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, upload currants and cinnamon. Leave in device until double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and location in a greased nine x 12 inch pan. Cover and let rise in a warm area until double, approximately 35-40 mins.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 ranges F (one hundred ninety stages C) for 20 minutes. Remove from pan without delay and funky on cord rack.
- To make crosses: mix collectively confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
- To make this recipe in a stand mixer, integrate warm water and yeast within the bowl of the mixer and allow melt for approximately 5 mins. Add flour, milk powder, sugar, salt, egg, and egg white. Mix on low velocity the use of the dough hook, scraping the dough down now and again, for 10 minutes. Add the softened butter, cinnamon, and currants and blend for an additional five minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Proceed with the recipe instructions.
- Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it flippantly, and make smooth-up easier.
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