Hot Cross Buns

Hot Cross Buns Day


Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny - Hot cross buns
 
September 11^th is also Hot Cross Buns Day.
Fresh-baked sticky yeast buns, filled with currants or raisins and topped with white crosses of sweet icing, are the order of the day.
Although Hot Cross Buns are traditional fare for the Christian Good Friday (at the beginning of the annual Easter Weekend each spring), these delicious pastries are resurrected each September 11^th as well.

• 4 packages (1/4 ounce each) active dry yeast
• 3 cups warm 2% milk (110° to 115°)
• 2 cups canola oil
• 8 eggs
• 4 eggs, separated
• 1-1/3 cups sugar
• 4 teaspoons ground Tone's® Ground Cinnamon
• 3 teaspoons salt
• 2 teaspoons ground cardamom
• 13 to 15 cups all-purpose flour
• 2-2/3 cups raisins
• 2 teaspoons water
• ICING:
• 3 cups confectioners' sugar
• 2 tablespoons butter, melted
• 4 to 5 tablespoons 2% milk

 

In a very large bowl, dissolve yeast in warm milk. Add oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Preheat oven to 375°. Combine egg whites and water; brush over rolls. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. For icing, combine confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 6 dozen.

Taste of Home recipe

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