Hot Cross Buns (Page 2 of 2)
First Rising: (1-1/2 hours)
Place the dough in a greased bowl, cover with plastic wrap, and let stand at room temperature while it rises to double in bulk, about 1-1/2 hours.
(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by approximately half.)
Punch down the dough. Cover and store in the refrigerator overnight.
On the following day, remove the bowl from the refrigerator and allow to stand for about 1 hour at room temperature.
Kneading: (10 mins./45 secs.)
Turn the dough onto a floured work surface and knead for 10 minutes until the dough is smooth and elastic.
If using a food processor, return the dough to the work bowl and knead for 45 seconds.
Shaping: (15 mins.)
Divide the dough into equal parts in successive steps – 2, then 4, then 8, then 16, then 32 – and shape into balls. Place the balls about 1″ apart on the baking sheet.
Second Rising: (1 hour)
Brush the balls with melted butter, cover with wax or parchment paper, and put aside to rise until double in volume, 1 hour.
Preheat the oven to 375°F (190°C) 20 minutes before baking.
Baking: (25 mins.)
Remove the paper covering the balls. With a razor or scissors, cut a cross on the top of each bun. Brush with the egg-water wash.
Place in the oven until nicely browned, about 25 minutes. If oven space is limited, several batches may be baked.
(If using a convection oven, reduce heat 50°F (30°C)).
Remove the buns from the oven. Place on wire racks. When cool, form a cross in the cuts on each bun with fairly firm confectioners’ icing.