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Old 04-04-2009, 12:35 PM posted to rec.food.baking
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Default Hot Cross Buns

A traditional favorite has rolled around this beautiful spring.


Hot Cross Buns
Yield 4 dozen

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100 to 110)
1 cup warm milk (100 to 110)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins
Sugar Glaze

Preparation

Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand
5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed
with an electric mixer until blended.

Combine flour and cinnamon, and gradually add to yeast mixture,
beating at medium speed for 2 minutes. Stir in raisins.

Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85), free from drafts, 2 hours or
until doubled in bulk.

Punch dough down; cover and let rise in a warm place (85), free from
drafts, 30 minutes.

Turn dough out onto a well-floured surface, and roll to 1/2-inch
thickness. Cut with a 2-inch round cutter.

Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let
rise in a warm place (85), free from drafts, 45 minutes or until
doubled in bulk.

Bake, uncovered, at 350 for 20 to 25 minutes or until lightly
browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an
"X" shape.



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