Receta Hot Cross Buns Recipe
Hope you all had a great Easter
celebration with family and friends! In Kerala traditionally we make IndariAppam on Maundy Thursday and have it for supper. Good Friday we spend 6-7 hours in church and serve piping hot
Kanji and payar at the end of mass.... And on Easter it’s always Appam and Chicken curry for breakfast, followed by a lavish lunch and dinner with non-veg delicacies made with chicken,
beef, mutton and pork... Hot Cross buns are not even part of our tradition :)... But since I see a lot
of Hot Cross Bun recipes all over the net during this time I too got tempted to try and
made a batch of these.... I followed Poineer Women’s recipe and the buns came out
super soft and delicious.....
Ingredients:
- ¼ tsp Cardamom (optional)
- ¼ tsp Allspice (optional)
Method:
Combine 2 cups milk, vegetable
oil, and ½ cup sugar in a saucepan. Stir and heat until very warm but not boiling.
Turn off the heat and allow to cool until mixture is still warm, about 30
minutes.
Sprinkle yeast over
mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky.
Cover with a towel and set aside for 1 hour.
Add the remaining ½ cup
flour, baking powder, baking soda, salt and orange zest. Stir till combined.
Combine ¼ cup sugar with
cinnamon, cardamom, nutmeg and allspice.
Lightly flour surface.
Press to slightly flatten dough. Sprinkle a couple tablespoons of the
sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the
dough over on itself and flatten again so the dough is "plain" again.
Repeat the sugar/raisin process, then fold the dough again. Repeat a third time
until all the raisins are used.
Pinch off ping pong or
golf ball-size bunches of dough. With floured hands, quickly roll it into a
ball, then turn the edges under themselves slightly. Place on a lightly greased
cookie sheet. Cover and allow to rise in a warm place for 1 hour.
For the glaze
mix egg white with milk and brush each roll with the glaze.
Preheat oven to 400°F /
200°C and bake the buns for 20 minutes or until tops of buns have turned nice
and golden brown.
Remove from pan and allow
to cool on a cooling rack.
Mix egg white with enough
powdered sugar for icing to be very thick. Splash in milk as needed for
consistency.
Add icing to a small
Ziploc bag and snip the corner. Make icing crosses on each roll, making sure
they're completely cooled first.
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