To bake on Good Friday, these traditional fruit buns with the emblem in icing to symbolize why there is Easter, let these help as you explain the true meaning of Easter with your children while baking these with them. Prayerfully, they will pass this on to their children, and bake these with them, when they are grown.
Hot Cross Buns ~
~ adapted from Joy of Baking ~
Heat 3/4 cup milk to lukewarm temperature of 100 degrees F or 38 degrees C.
Add 1 packet of active dry yeast (2 1/4 teaspoons) and 1/2 teaspoon of sugar; stir to combine. Let it set for 10 minutes to reach a foamy substance.
Into the work bowl of an electric mixer, carefully dump in 3 1/2- 4 cups all purpose flour. Begin with lower measurement of flour to see if the full 4 cups is needed or not after culmination with the other ingredients has been processed.
To the flour, add 1/4 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Beat to combine, then add 2 eggs– one at a time, beating well after each addition.
With the mixer on low, gradually add 4 tablespoons of unsalted butter at room temperature. Incorporate the butter into the dough until it comes together. Using the dough attachment, knead the dough until smooth and elastic, about 5 minutes.
You may choose any assortment of dried fruits as you’d like to have in this recipe. Variations make it more interesting, blending flavors nicely together… I chose dried mango, dates, sugared ginger and pineapple, chopped to equal 1/2 cup altogether. To the dried fruit mixture, I added 1/8 cup dried raisins, and 1/8 cup dried cranberries.
Transfer dough to a lightly floured table top, and by hand, knead the candied and fruit blend into the dough– little by little.
Place the dough in a large bowl lightly oiled with olive oil; turn the dough so that it is completely covered with oil. Cover with plastic wrap or a light, clean kitchen towel– as lint-free as possible– In a warm spot, let the dough rise until it doubles in bulk, approximately 1 1/2 hours.
When the dough has doubled, punch it down and divide into 12 equal parts. Form each one into balls and place on parchment paper over baking sheets.
Space them apart, leaving room for each one to double in size.
Make an egg wash of 1 beaten egg with 1 tablespoon of milk; brush the tops and rounds of the buns with the egg wash.
Again, cover with plastic wrap or a clean kitchen towel to let rise in a warm place to double in bulk for 30-60 minutes.
Preheat oven to 400 degrees F/205 degrees C.
Brush the tops and sides with egg wash, again; with clean kitchen shears or a sharp, lightly greased knife, cut a cross in the tops of each bun.
Place the baking sheet into the well-preheated oven…
… and bake for about 15 minutes, until a toothpick comes out clean in a center.
Place on a wire rack to cool completely.
For the icing sugar, stir together to a smooth consistency 1 cup sifted powdered sugar with 2 tablespoons of milk or cream to pipe onto the buns.
Happy Easter +
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