Candied-Fruit Hot Cross Buns
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min./batch + cooling
YIELD: 3 dozen.
My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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2 cups warm milk (110° to 115°)
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6 tablespoons butter, softened
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2 eggs, lightly beaten
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3/4 cup sugar
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1 teaspoon salt
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6 to 6-1/2 cups all-purpose flour
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1 cup chopped mixed candied fruit
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2 teaspoons ground cinnamon
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1 egg yolk
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2 tablespoons water
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ICING:
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1-1/4 cups confectioners' sugar
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2 tablespoons milk
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1 tablespoon butter, melted
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1/4 teaspoon vanilla extract
Directions
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1.
In a large bowl, dissolve yeast in warm milk. Stir in the butter, eggs, sugar and salt. Combine 3 cups flour, candied fruit and cinnamon; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
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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.
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3.
Punch dough down; shape into 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
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4.
Beat egg yolk and water; brush over buns. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; pipe an "X" on top of each bun.
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