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1. Hot Cross Buns

Book Description

From Southern Fried Chicken to New England Clam Chowder, Good Housekeeping presents the best of traditional, time-tested American home cooking, all in one big, beautiful book. Every cook needs these favorites—with delectable photos and fascinating history tracing the recipes’ evolution—at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine’s experts created the perfect rendition of each beloved dish.

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Good Housekeeping Great Home Cooking: 300 Traditional Recipes

Authors: Beth Allen

Date: October 2006

ISBN: 1588165973

Publisher: Hearst

Hardcover

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Fannie Farmer’s original recipe contains raisins and currants but no candied fruit. After the rolls are baked she decorates them with a simple ornamental-frosting cross. Americans have been baking these buns on Good Friday for generations.

PREP: 45 minutes plus rising
BAKE: 20 minutes
Makes 25 buns

• 1 cup warm water (105 to 115 degrees F.)

• 2 packages active dry yeast

• 1 teaspoon plus 1/2 cup granulated sugar

• 1 1/2 teaspoons ground cardamom

• 1 1/2, plus 1/8 teaspoon salt

• 1/2 cup butter or margarine (1 stick), softened

• about 4 3/4 cups all-purpose flour

• 2 large eggs

• 1/2 cup golden raisins

• 1/2 cup diced mixed candied fruit

• FOR THE ICING:

• 1 cup confectioners’ sugar

• 4 teaspoons water

1. In large bowl, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.

2. Stir in cardamom, 1 1/2 teaspoons salt, butter, remaining 1/2 cup granulated sugar, and 1 1/2 cups flour until mixed well. With mixer at low speed, beat just until blended.

3. Separate 1 egg. Cover egg white and reserve in refrigerator. Beat remaining egg, egg yolk, and 1/2 cup flour into flour mixture. With wooden spoon, stir in 2 1/4 cups flour to make soft dough.

4. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking.

5. Shape dough into a ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F.) until doubled in volume, about 1 hour.

6. Punch down dough. Knead in raisins and candied fruit. Cut dough into 25 equal pieces; cover loosely and let rest 15 minutes.

7. Grease large cookie sheet. Shape dough into balls. Arrange balls, 1/2 inch apart to allow for rising, in square shape, on prepared cookie sheet. Cover loosely and let rise in warm place until doubled, about 40 minutes.

8. Meanwhile, preheat oven to 375 degrees F.

9. In cup, with fork, beat reserved egg white with remaining 1/4 teaspoon salt; brush over buns.

10. Bake until golden and buns sound hollow when lightly tapped on bottom, about 20 minutes. Transfer to wire racks to cool.

11. When buns are cool, prepare icing: In small bowl, mix confectioners’ sugar and water until smooth. Spoon icing into small zip-tight plastic bag; snip off one corner (or use a pastry bag fitted with a very small tip) and pipe cross on each bun. Let icing set before serving.

EACH BUN: About 190 calories, 3g protein, 34g carbohydrate) 5g total fat (3g saturated), 27mg cholesterol, 210mg sodium.

More From This Book:

1. Hot Cross Buns

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