Saturday, February 29, 2020

Saturday Baking (The Hot Cross Bun Recipe!)

I got an email from Bon Appetit which had a link for a No-Knead Focaccia Bread. I love the Jim Lahey 18 Hour No-Knead Bread. I started the recipe last night, yes this is what I do on a Friday night.
The dough rose perfectly overnight in the fridge. The result was nice focaccia risen to a good height to be used in this coming week's Meatball Sub dinner and Sausage and Pepper dinner. Click here for the Bon Appetit Recipe.

Wednesday was the start of Lent which means it is Hot Crossed Bun Season!!! I have my Mom's recipe. My sister also uses this recipe. The Buns are great. The dough is beautiful to work with. The rise is always perfect and the flavor is well we make this recipe every year so that means it is always delicious!

My Mom's Hot Cross Buns Recipe -

2 envelopes active dry yeast
1/2 cup water
1/2 cup (1 stick) butter
2/3 cup evaporated milk
1/2 cup sugar
1 tsp salt
2 eggs
1 cup seedless raisins
4 1/2 cups sifted all-purpose flour
1/4 tsp cinnamon
1/4 tsp nutmeg
Lemon Icing (recipe at the end)

  1. Sprinkle yeast into warm water in a large bowl. ("warm" water should feel comfortably warm when dropped on the wrist.) Stir until yeast dissolves.
  2. Melt butter in a small saucepan; remove from heat. Stir in evaporated milk, sugar and salt until sugar dissolves; stir into yeast mixture.
  3. Beat eggs in a small bowl; stir into yeast mixture with raisins,
  4. Sift 2 cups of the flour, cinnamon, and nutmeg over yeast mixture; beat until smooth, then stir in just enough of remaining 2 1/2 cups flour to make a soft dough.
  5. Turn out onto a lightly floured board; knead until smooth and elastic, adding only enough flour to keep the dough from sticking.
  6. Place in a greased bowl; brush top lightly with butter; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
  7. Punch dough down; turn out onto a lightly floured board; cut into 18 equal size pieces. Shape each lightly into a ball; place in a greased baking pan, 13 x 9 x 2.
  8. Cover with a clean towel; let rise in a warm place, away from draft, 45 minutes, or until double in bulk.
  9. Bake in moderate oven (375˚) 30 minutes, or until golden brown; remove pan; cool on a wire rack.
  10. Make Lemon Icing; drizzle from tip of knife or spoon over buns to make crosses.
Lemon Icing - Blend 1 cup unsifted confectioners powdered sugar with 4 teaspoons of milk, 1/4 teaspoon on vanilla and 1/4 teaspoon lemon extract in a small ball. Makes about 1/2 cup.

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