The Glen-Mor Restaurant served Hot Cross Buns only once a year on Easter, and because these were not frequently on the menu, no one can remember them. This recipe what I imagine the Glen-Mor Hot Cross Buns tasted like, even though I never ate at the restaurant.
Servings: 12
Fresh
1 cup warm milk (110-115 degrees-F)
1-1/2 tsp. milk, cold
2 Tbsp. butter, at room temperature
4 eggs, divided
1/2 cup raisins
Pantry
2 packages (4-1/2 tsp.) dry active yeast
3 Tbsp. granulated sugar, divided
1/2 tsp. salt
3 cups all purpose flour, divided
1/2 tsp. ground cinnamon
1/4 tsp. ground all spice
2 Tbsp. water
1/2 cup Confectioners’ sugar
1/4 tsp. vanilla extract
Proof yeast
Place warm milk in a shallow bowl and add 1 Tbsp. of sugar, stir to dissolve. Add the yeast to the sugar milk and stir. Let stand for at least five minutes. Yeast should foam, indicating the yeast is alive.
Make dough
In a large mixing bowl, combine proofed yeast, butter, 2 eggs, remaining 2 Tbsp. sugar, and salt. In a separate bowl, combine 1 cup flour, cinnamon, all spice, and raisins. Add dry ingredients to the yeast mixture. Slowly add just enough remaining flour until soft dough is formed. Reserve remaining flour for kneading. Turn dough onto lightly floured surface and knead for ten minutes, adding remaining flour as needed to keep dough from sticking to surface and hands.
Rise dough
Transfer dough to a clean bowl coated with cooking spray. Cover with a damp towel and place in a warm place to rise for at least 2 hours, until double in size. Option: Heat the oven to 200 degrees-F then turn off. Place a cookie sheet with sides filled with water on the bottom rack of the oven. Place the covered dough in the oven to rise until doubled in size, at least 1 hour. Punch dough down, divide into 12 portions and roll into balls. Place on greased cookie sheets, 2-inches apart, and let rise again for 30 minutes, using the oven method if desired. Remove dough from oven before the next step.
Bake dough
Preheat oven to 375 degrees-F. Beat yolks of remaining two eggs with 2 Tbsp. water. Brush egg yolks over the dough. Bake for 15 to 17 minutes or until slightly browned. Remove to cooling racks.
Make icing
Combine Confectioners’ sugar, vanilla extract, and 1-1/2 tsp. cold milk with a whisk in a small mixing bowl. Once buns are cooled to room temperature, ice buns with cross shape.
Serve
Serve rolls immediately, or store in air-tight containers for up to two days.
Leave a Reply