Friday, April 18, 2014

Hot Cross Buns

2 cups milk
1/2 cup canola oil
1/2 cup sugar
1 Tablespoon yeast--(or 1 package)
4 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons salt
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg (optional)
1/2 teaspoon ginger (optional) 
1/2 teaspoon cloves (optional)
1/2 cup raisins (optional--I didn't use them because my kids don't like them)
1 1/2 Tablespoons softened butter (optional)
1 egg white
splash of milk

1 cup powdered sugar
2-3 Tablespoons milk

Stir 2 cups of milk, 1/2 cup canola oil, and 1/2 cup sugar in a microwavable bowl. Heat for about 2 minutes. Let cool for a couple of minutes. Add the yeast to the bowl. Stir. Let sit for another couple of minutes. 
Place 4 cups of flour and milk mixture in a large mixing bowl. Stir with a wooden spoon until a sticky dough forms. 
Cover with a towel and let rise in a warm place for about an hour. 

When doubled, add 1/2 cup flour, 1/2 heaping teaspoon of baking powder, 1/2 teaspoon baking soda, and 2 teaspoons salt. Stir until combined. 

Meanwhile, mix 1/4 cup sugar and 1 1/2 teaspoons cinnamon. I added ginger, nutmeg, and cloves as well. 

Lightly flour your counter-top. Place the dough on the floured surface and flatten out with your hand. (When I make these again, I think I will spread about 1/2 Tablespoon of softened butter on the dough before I add the cinnamon and sugar.)  Sprinkle some of the cinnamon sugar mixture on top. Add 1/3 of the raisins here if you are using them. 

Fold the dough in half. Flatten out again. (Add butter if you choose to do so.) Then add more cinnamon sugar and raisins. Fold in half again. Add another batch of butter, cinnamon/sugar, and raisins. Fold for the last time. 
Divide the dough in half. Then in half again. (You will have four balls of dough) Make each ball into four rolls. (16 total rolls) Flour your hands for this step. Tuck the bottoms of each roll under so the rolls are smooth on the top.

Place on a greased cookie sheet. 

Cover the cookie sheet with a towel and let rise for about 30 minutes. (The first time I made these, I made 12 rolls, but they were a little large. I suggest making 16 instead of 12.)

Mix 1 egg white and a splash of milk together with a fork. Brush the mixture on the rolls. Bake at 400 degrees for about 15 minutes, or until golden brown. 

When done, place rolls on a cooling rack. 

Meanwhile, mix about 1 cup of powdered sugar and 2-3 tablespoons of milk in a bowl. Place the glaze in a plastic baggie and cut the tip off. 

Squeeze the glaze over the cooled rolls to form a cross. 

This recipe is adapted from "The Pioneer Woman".