Bread Baking Day #81: Rolls and Buns

It's time for another bread baking challenge!   

This month, our hostess is Sandra from From Snuggs Kitchen.  Sandra challenged us to bake some kind of roll or bun.  Because Easter was in March this year, I decided to bake some Hot Cross Buns.  I combined two recipes, and was pleased with the result.  The buns were tender and had a nice touch of spice.

Thanks to Zorra for creating this fun challenge, and to Sandra for hosting.  Be sure to visit Sandra's website in the next few days to see all the delicious submissions.

Hot Cross Buns

• ½ cup Water
• ½ cup Milk
• ¼ cup Butter, room temperature
• 1 Egg, room temperature
• 3+1/2 cups Bread Flour
• 1 tsp Salt
• ¼ cup Sugar
• 2 TBSP Orange zest
• 1 tsp Cinnamon
• ¼ tsp Ground cloves
• ¼ tsp Ground nutmeg
• ¼ tsp Ground cardamom
• 2+1/4 tsp active dry yeast
• ¾ cup Dried currants

 

Powdered Sugar Glaze

• 1 cup Powdered sugar
• ½ tsp Vanilla
• 3 to 4 tsp Water

 

Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375º F oven for 10 to 12 minutes. Remove from cookie sheets; cool. 

Frost with Powdered Sugar Glaze.


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