Friday, June 20, 2014

Hot Cross Buns

Gudiya learned to play recorder last year. It was the part of her school curriculum. So after coming home, she started teaching my mom - who was visiting us and me. Although we enjoy music tremendously, we have not played any musical instrument so far. But our teacher didn't give up on us.

I am happy to report that my mom and I passed the very first step and earned the coveted yellow belt from Gudiya. Now, all three generations can play B-A-G, B-A-G, G-G-G-G, A-A-A-A, B-A-G which, by the way is Hot Cross Buns tune.

To celebrate, I baked - you guessed it - Hot Cross Buns! I went to my favorite recipe site - Cooking Light and tried to lighten the recipe a bit. Please excuse the quality of the pictures below, I had to maneuver using the basic camera due to a camera mishap few days ago. The recipe is as-is from the cooking light and due credit is given to the creator and the website.

Hot Cross Buns
  • Rolls:
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/4 cup warm orange juice (120° to 130°) $
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  • 19 ounces all-purpose flour (about 4 1/4 cups), divided
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind $
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  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated whole nutmeg
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup warm fat-free milk (120° to 130°) $
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  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten $
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  • Cooking spray $
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  • 1 tablespoon water
  • 1 large egg white $
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  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon 2% reduced-fat milk $
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  • 1 teaspoon fresh lemon juice
  • Preparation

    1. 1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
    2. 2. Weigh or lightly spoon 18.5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
    3. 3. Preheat oven to 350°.
    4. 4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
    5. 5. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.
    Sidney Fry, MS, RD,
    APRIL 2012

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