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.)
Refrigeration: (Overnight)
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:
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)).
Final Step:
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.
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