|Easy Hot Cross Buns|
I weighed the dough balls to the size the recipe called for, which really made rather large rolls...next time I might make them all a little smaller and use two pans. They turn out to be 7 points+ for each large roll. For an excellent tutorial for these buns, you can follow this link to a blog post written for them by KAF.
Shaped and ready to rise...
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Fresh from the oven. Once cooled, frost with an X.
Servings - 12 to 14 ( I got 13 regular sized and one mini) Serving Size - 1 roll Points Plus per serving - 7 points+
(Nutritional information from KAF) Calories - 273, Total Fat - 2g, Carb. - 57g, Protein - 8g, Fiber 2g
1/4 cup Grand Marnier or orange juice
1 cup golden raisins
1 1/4 cups milk, room temperature ( I used skim)
2 whole large eggs + 1 egg yolk
6 TBS unsalted butter, room temperature
2 tsp. instant yeast
1/4 cup honey
1 tsp grated orange zest
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 3/4 tsp salt
1 TBS baking powder
4 1/2 cups all purpose flour ( 19 ounces)
1 cup powdered sugar
1/4 tsp pure vanilla extract
enough milk or Grand Marnier or orange juice to make a thick icing
1. Soak raisins in Grand Marnier or orange juice overnight.
2. In the bowl of a large stand mixer, combine all the ingredients for the buns ( except the raisins and liquor). Mix with paddle until combined then switch to hook and knead until soft and elastic. ( you might need a add more flour) Dough will be very soft. Mix in the fruit and any remaining liquid.
3. Cover dough and allow it to rise for about one hour. It may not double in size, but it will puff up.
4. Spray a 13 x 9" pan with cooking spray. Form dough into buns ( with greased hands) and place into prepared pan. ( I measured out approx. 3.75 ounces per bun as the original recipe suggested. Again, I would probably go smaller next time and just make two pans) I ended up getting 13 buns plus one mini and just squeezed them all into the same pan.
Recipe Source: Easy Hot Cross Buns