So. Those hot cross buns I made for my book club. Yep. Gotta say, they were delish!
I adapted a recipe from The Pioneer Woman that I found here. I do love the PW. I think her and I could be besties. Hey Ree! I played with the ingredients a bit to use stuff that I had on hand so I didn’t have to run out to the grocery store in my jammies.
I messed up a step when I was adding the yeast so I started a second batch just in case. Even with the mess up both batches were yummy. I ended up with about 48 buns. The neighbors were happy to receive the extras! (It also helps placate them while we have construction going on in our backyard.) The construction guys were pretty happy to get some also. It takes energy to pound those nails.
First I heated up some condensed milk, water, canola oil, and sugar to just under a boil. I let it cool for awhile until it was about 120°. You need it about this temperature for the yeast to do its magic when you sprinkle it in. I forgot to sprinkle the yeast on the liquids before I mixed in the flour on the first batch! Wasn’t sure what was going to happen but it was all good!
After adding some of the dry ingredients it was time to let it rise for a bit. I like to use Pillsbury flour when I do my baking. It gives me consistent results and I trust the brand.
After the rise and adding a bit more of the dry ingredients it was time to turn the dough out on to the counter and incorporate the cinnamon sugar and raisins. This was a fun step. Play Doh anyone?
I formed the dough into golf ball sized pieces and placed them on the cookie sheet and let them rise again.
Then it was time to brush them with the glaze, pop them in the oven, let them cool, and drizzle that yummy frosting cross on them.
This recipe makes buns that are light, almost croissant-like. The cinnamon sugar/raisin ratio is perfect. So so good with a cup (or two) of good coffee in the morning.
Let me know if you try them for your Easter festivities this year. These will for sure be a part of our tradition from now on!
Books and Buns Hot Cross Buns
Yield: about 24 buns
1 12oz can Carnation® Evaporated milk
1/2 cup water
1/2 cup canola oil
1/2 cup C&H sugar
1 package fast rising yeast (2 1/4 tsp)
4 cups Pillsbury All-purpose Flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 tsp cinnamon
1/4 cup sugar
1/2 cup raisins
1 egg white
Splash of heavy cream
1/4 cup warm water
1 TBSP light corn syrup
1/4 tsp almond extract
3 cups powdered sugar
Combine the evaporated milk, water, canola, and 1/2 cup sugar in a saucepan. Heat over med low heat while stirring to just under a boil. Set aside and let cool to 120°.
Transfer liquid to a large bowl. Sprinkle yeast over liquid. Add 4 cups of flour and mix until combined. Dough will be sticky. Cover with a really cute towel and let rise for one hour.
Mix 1/2 cup flour, baking powder, baking soda, and salt in a small bowl. Add to dough and stir until combined.
Combine cinnamon and 1/4 cup sugar in small bowl.
Turn dough out onto a lightly floured surface and press to flatten a bit. Sprinkle a third of the cinnamon sugar and a third of the raisins on top. Fold the dough over on itself and flatten it again. Repeat with a sprinkling of a third of the cinnamon sugar and a third of the raisins. Fold it again and repeat the sprinkles one more time. Fold it again.
Put a little bit of flour on your hands and roll golf ball sized rolls. Turn the edges of the balls under themselves slightly to get a nice rounded shape. Place on a lightly greased cookie sheet and cover and let rise one hour in a warm place.
Preheat oven to 400°
Mix egg white with a splash of heavy cream and brush on each bun when they have finished rising.
Bake for 16-18 minutes or until tops of buns are deep golden brown.
Remove from pan and all to cool on a cooling rack.
Stir warm water, corn syrup and almond extract in a small bowl until syrup have dissolved. Add liquid to the powered sugar and beat with a hand mixer until smooth.
Once buns are cooled, scoop icing into a small zippered sandwich bag and snip the corner a little bit. Make the crosses with the icing on each bun.