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| Hot Cross Buns II |
"Whole wheat hot pass buns from scratch."
Ingredients :
- 1 tablespoon active dry yeast
- 1 1/four cups heat milk (110 degrees F)
- 2 eggs, beaten
- 1/3 cup butter, softened
- four cups whole wheat flour
- half of teaspoon salt
- 1/2 teaspoon floor nutmeg
- 1/2 cup currants
- 3 oz candied combined fruit peel
- 1/three cup honey
- 1 cup all-purpose flour
- 1/2 cup shortening
- 1 egg, lightly beaten
- 2 tablespoons milk
Instructions :
| Prep : 40M | Cook : 6M | Ready in : 2H30M |
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- In a small bowl, sprinkle the yeast over half of the warm milk. Let stand till creamy, about 15 minutes.
- In every other bowl, blend eggs and butter into the closing warm milk.
- Place the complete wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a nicely inside the middle and positioned inside the yeast aggregate, butter and egg combination, and honey. When the dough has pulled together, turn it out onto a gently floured floor and knead till easy and supple, approximately 8 mins.
- Lightly oil a massive mixing bowl, place the dough in the bowl and flip to coat with oil. Cover with a moist fabric and let rise in a warm location until doubled in extent, about 1 hour. Meanwhile, make the crosses for the buns: Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and reduce in thin strips, set aside.
- Deflate the dough and turn it out onto a gently floured surface. Divide into 16 same pieces and form into round buns. Place them on gently greased baking sheets
- Hanging the organized strips of dough over the buns loosely so they touch the baking sheets on every facet. This permits for the expansion of the buns. Preheat oven to 400 tiers F (200 stages C).
- Beat together one egg and 1/four cup plus 2 tablespoons milk. Brush the buns with this mixture and depart them in a warm area for 20 mins to upward thrust.
- Place a tray of hot water inside the backside of the oven to make it steamy. This offers the buns a skinny, gentle crust. Bake the buns at four hundred degrees F (200 ranges C) for 20 minutes, or until they're golden-brown. Cool them on cord racks and serve them split and buttered.
Notes :
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