Hot Cross Buns are a traditional baked good enjoyed on Good Friday, and this recipe from BakeGood.ca utilizes Fleischmann’s Bread Booster to make them even easier to prepare and remain fresher for longer.
For those with a small family or who just enjoy making enough to enjoy later, this recipe is the one!
Hot Cross Buns with Bread Booster
Ingredients:
- 1 cup (250 mL) 3.25% whole milk
- 1 (2-1/4 tsp/11mL) envelope Fleischmann’s® Quick Rise Yeast
- 2 cups (500 mL) all-purpose flour
- 1 cup (250 mL) bread flour
- 4 (20 mL) teaspoons Fleischmann’s® Bread Booster™
- 1/4 cup (60 mL) granulated sugar
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground allspice
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) condensed milk
- 1 orange, zested
- 1/2 cup (125 mL) unsalted butter, softened
- 1/2 cup (125 mL) Sultana raisins, soaked and drained
Topping:
- 3 tbsp. (45 mL) all-purpose flour
- 1/2 (2 mL) teaspoon Mazola Vegetable Oil
- Pinch salt
- 1 tbsp (15 mL) butter, melted
Directions:
- In a small saucepan set over low heat, cook milk for 3 to 5 minutes or until milk is warm
(120ºF to 130ºF/50ºC to 55ºC on instant-read thermometer). Add yeast; let stand for
about 10 minutes or until bubbles form on the surface. - In a bowl of a stand mixer fitted with a dough hook attachment, mix all-purpose flour,
bread flour, bread booster, sugar, cinnamon, allspice, nutmeg, cloves, and salt on low
speed. Mix in condensed milk and orange zest. - Mix the dough on low speed until a ball of dough starts to form and pulls away from the side of
the bowl. Add butter, 1 tbsp. (15 mL) at a time, until incorporated. - Transfer dough to a lightly floured work surface; knead in raisins. Knead for 6 to 8
minutes or until smooth and elastic, and the dough springs back when lightly pressed with
2 fingers. Cover with a tea towel; let stand for 10 minutes. - Divide dough into 9 portions. Shape each portion into a ball. Place buns on a 9-inch square
parchment paper–lined baking pan, about 1 inch (2.5 cm) apart. Cover with a tea towel;
let stand for 40 to 45 minutes or until doubled in size. - In a small bowl, stir together flour, 3 tbsp. (45 mL) water, oil, and salt for topping until
consistency of thick paste. Spoon into a piping bag fitted with a small round tip. (Alternatively, spoon into a resealable plastic bag with the bottom corner snipped.) Using a small, sharp, floured knife, score a cross on top of each bun. Pipe paste into scored crosses. - Preheat oven to 350˚F (180˚C). Bake for 25 to 30 minutes or until golden brown and the buns sound hollow when tapped. While still hot, brush with butter. Let cool completely on the rack.