With Easter right around the corner we looked up a recipe for Hot Cross Buns & found this recipe from King Arthur and thought we’d give it a go.
But these buns shouldn’t be relegated to the spot of a once a year traditional treat, they deserve a place in the breakfast biscuit & dinner roll rotation! Light & fluffy & a little yeasty, we anticipate they will be easily adaptable i.e. bacon & cheddar in place of dried craisins and apples!
Here’s what ya need:
1/4 cup apple juice
1/2 cup dried craisins
1/2 cup dried apple pieces
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 tablespoons of butter, room temperature
2 teaspoons instant yeast
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons Poudre Douce
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups all-purpose flour
1 large egg white (reserved from above)
1 tablespoon milk
Lightly grease a 10×10 or 9×13 inch pan and set aside.
In a microwave safe bowl mix craisins and apples. Cover with plastic wrap and microwave until they are warm and plastic starts to shrink wrap itself to the container. Set aside and let cool to room temperature.
When the fruit mixture is cool, combine all the dough ingredients except for the fruit. Knead with an electric mixer or a bread machine until a soft elastic dough is formed. Mix in the fruit!
Cover the dough and let rise for an hour, it will puff up but it may not double in size.
Grease your hands and divide dough into billiard ball size pieces, it’ll make about 12 to 14. Roll them into rounds and place them in your prepared pan.
Cover the pan and let them rise for an hour or until they’re puffed up and touching one another. While the dough is rising preheat your oven to 375ºF.
Whisk together the egg white and milk, brush over the buns.
Bake for 20 minutes or until they’re golden brown. Remove from the oven and cool on a wire rack.
Charleston Spice Co.