the Ultimate Bread Machine Cookbook: 500 No-fuss Recipes for Perfect Homemade Bread. by Howard Tiffany J

Author:Howard, Tiffany J.
Language: eng
Format: epub, pdf
Published: 2021-05-21T00:00:00+00:00

Hot Cross Buns

Makes 2 pounds

For the Dough:

¾ cup fat-free milk

½ teaspoon vanilla extract

2 large eggs

4 tablespoons unsalted butter, cut into pieces

2¾ cups unbleached all-purpose flour

¹⁄₃ cup white whole wheat flour or additional ¹⁄₃ cup unbleached all-purpose flour

¼ cup light brown sugar

1½ teaspoons salt

1 teaspoon ground mace

2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

²⁄₃ cup dried currants

¹⁄₃ cup finely chopped dried apricots or dried plums

For the Icing:

¾ cup sifted confectioners’ sugar

¼ teaspoon vanilla extract, almond extract, lemon oil, or Fiori di Sicilia

1¼ tablespoons fat-free milk

To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft.

Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat the dough into a large freeform rectangle and sprinkle with the dried fruit. Press in. Fold the dough into thirds and knead a few times to distribute the fruit evenly. Divide the dough in half. Roll each portion into a 10-inch-long log and, with a bench knife, cut into 6 equal portions. Form each portion into a round bun and place the buns 2 inches apart on the baking sheet. Let rise, uncovered, at room temperature until doubled in bulk, about 40 minutes.

Twenty minutes before baking, preheat the oven to 375ºF (190ºC).

With a sharp knife, gently cut a cross, no deeper than ½inch, over the surface of each bun. Bake for 15 to 20 minutes, or until browned.

While the buns are baking, prepare the icing: Whisk the icing ingredients together in a small bowl. Beat hard until the icing is smooth and a bit firm for piping. Remove the rolls from the oven and place the baking sheet on a rack. Place the icing in a pastry bag fitted with a small plain tip, and pipe a cross over the top of each hot bun into the indentation where you cut the cross before baking. Let stand for at least 20 minutes to set before devouring.

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