Citrusy Hot Cross Buns Recipe

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Citrusy Hot Cross Buns Recipe

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These traditional buns with a delicate orange flavor are always on our Easter menu. But my family enjoys them so much that I also prepare them throughout the year.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup raisins
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated orange peel
  • 4-1/2 cups all-purpose flour
  • EGG WASH:
  • 1 egg
  • 1 tablespoon cold water
  • ICING:
  • 1 cup confectioners' sugar
  • 1-1/2 teaspoons butter, softened
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt, cinnamon and allspice and 3 cups of flour. Beat until smooth. Stir in raisins, lemon and orange peel and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg with water; brush over rolls. Bake at 375° for 20-25 minutes or until browned. Remove from pans to wire racks to cool.
For icing, combine sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 2 dozen.
Originally published as Hot Cross Buns in Best of Country Breads 2000, p93

Nutritional Facts

1 each: 175 calories, 4g fat (2g saturated fat), 35mg cholesterol, 140mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup raisins
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated orange peel
  • 4-1/2 cups all-purpose flour
  • EGG WASH:
  • 1 egg
  • 1 tablespoon cold water
  • ICING:
  • 1 cup confectioners' sugar
  • 1-1/2 teaspoons butter, softened
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons milk
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt, cinnamon and allspice and 3 cups of flour. Beat until smooth. Stir in raisins, lemon and orange peel and enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Beat remaining egg with water; brush over rolls. Bake at 375° for 20-25 minutes or until browned. Remove from pans to wire racks to cool.
  5. For icing, combine sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 2 dozen.
Originally published as Hot Cross Buns in Best of Country Breads 2000, p93

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