Recipe by ROSYGOAT
"A hot cross bun recipe for stand mixers, these are light and perfectly seasoned."
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2 1/2 teaspoons
active dry yeast
1 2/3 cups
unsalted butter, softened, cut into pieces
diced candied citron
They did not work out for me. Although I've never activated yeast like this before, I did heat the milk to 110. It seemed to work OK initially (the flour/yeast/milk did become active), but then the dough had trouble rising the first time and did not rise at all the second time before baking. Thus, I didn't get buns so much as compact little scones! I'll try it again with a different method for activating the yeast as the problem obviously lay somewhere with the yeast (which was brand new). I used raisins and candied mandarins which were very tasty but would've been much tastier if they turned out.
I found this to be a very tasty recipe and worth the time. I did not have currants or candied citron, so I used dried cranberries and some orange zest instead. I did not heat the milk to 110 degrees and instead used lukewarm milk with the yeast. Next time, I will try the other way to see if there is any improvement. The buns came out nicely and it will be interesting to see if they last until Good Friday! Thank you!
I made the dough in my usual manner, skipping the letting it rest for ten minutes after mixing. This makes a wonderful bun, but the ground cloves was a little too aggressive for me, so next time I’d cut that by half.
* Percent Daily Values are based on a 2,000 calorie diet.
British Hot Cross Buns
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 43
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