|Written By Recipe Coordinator|
Hot Cross Buns are traditionally served on Good Friday. They are a spiced bun and each bun is marked with the shape of a cross to symbolize Christ's suffering and crucifixion. This revamped recipe from Cooking Light Magazine boasts only 179 calories per bun or roll. Celebrate the wonderful and solemn season of lent by renewing an ancient tradition. Make a batch of Hot Cross Buns and have a Happy Easter!
1/2 cup golden raisins
1/2 cup dried currants
1/4 cup warm orange juice (120°F to 130*F)
19 ounces all-purpose flour (about 4 1/4 cups), divided
4 1/2 ounces whole-grain pastry flour (about 1 cup)
1 teaspoon salt
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
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*F to 130*F)
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
1 tablespoon water
1 large egg white
1 cup powdered sugar
1 tablespoon 2% reduced-fat milk
1 teaspoon fresh lemon juice
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. 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.
3. 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.
4. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes.
5. Turn dough out onto a lightly floured surface.
6. 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.
7. 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.)
8. Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball.
9. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
10 Preheat oven to 350*F.
11. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture.
12. Bake at 350*F for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
13. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm.
14. 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.
Makes 24 rolls.
Recipe and photo courtesy of Cooking Light Magazine. Recipe published in the April 2012 edition.