| HOT CROSS BUNS
1/4 cup warm water
1 pkg. active dry yeast
1 tsp. sugar
1 cup milk
1/2 stick unsalted butter, (softened & cut into pieces)
1/3 cup light brown sugar
4 cups or more all-purpose flour
1/2 tsp. sale
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1/2 tsp ground lcose
1 egg, lightly beaten
Glaze:
2 tablespoons sugar
3 tablespoons milk
Put water in a large bowl, sprinkle with the yeast and 1 tsp of sugar
and let stand for 5 minutes for the yeast to proof. Meanwhile, gently
warm the milk in a saucepan with the butter. When the butter is
melted, stir in the brown sugar. Mix the flour in a bowl w/salt &
spices. Add the warn (not hot) milk mixture to the yeast and gradually
stir in the flour. Add the egg and stir to make a smooth dough. If it
seems too moist, add a little more flour. Cover the dough with a dish
towel and let it sit in a warm (draft free) place to rise until doubled
in bulk.
Preheat the oven to 375 degrees. Punch the dough down, turn it out
onto a a lightly floured board and divite it into 12 equal pieces.
Knead each piece briefly, form into a round and set it on a lightly
greased baking sheet or in lightly greased muffin tins. Let the buns
sit in a warm place, covered with a dish towel, until nearly doubled in
bulk. With a sharp knife, cut a shallow cross in the top of each bun.
Bake them in the preheated overn for about 25 minutes until risen and
golden.
To make the glaze, heat the sugar and milk in a small saucepan until
the sugar is dissolved. When the buns come out of the overn, put them
on a rack to cool and brush the tops once or twice with the glaze. Let
them cool somewhat before eating. Makes 12 buns.
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