Batterway Hot Cross Buns
This recipe makes 2+1/2 dozen buns
- 3+3/4 cups Bread Flour
- 6 TBSP Sugar
- 1 tsp Salt
- ¾ tsp Cinnamon
- Shredded rind of 1 lemon
- ¼ cup Shortening, soft
- 1+1/4 cups Water
- 4+1/2 tsp Active Dry Yeast
- 2 Eggs
- ½ cup Currants or seedless raisins, washed and drained
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure the first 6 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the eggs and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add currants with the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease muffin cups. Any size muffin cups may be used; fill only half full.
- Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling no more than half full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...20 to 30 minutes. Preheat oven to 400°F. Just before baking, brush tops of buns with milk or cream and sprinkle with sugar. Bake 10 to 15 minutes or until well browned on sides and tops. Remove from pans and cool on racks. Make crosses on top of rolls with THICK ICING: 1 cup confectioners' sugar, a pinch of salt, 1 to 2 TBSP hot milk or water.
- *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.