Hot Cross Buns

Hot Cross Buns

Description

Hot Cross Buns

(Makes 12)

1 cup whole milk, scalded

1 teaspoon active dry yeast

1 teaspoon granulated sugar

3 1/2 cups all purpose flour

1/4 cup light brown sugar .

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1 teaspoon vanilla sugar

1/2 teaspoon salt

1/4 cup unsalted butter, room temperature

2 large eggs

1/4 cup cranraisin

1/4 cup currants

Egg wash:

1 large egg

1 tablespoon cream

Glaze:

1/2 cup confectioners’ sugar

1 tablespoon cream

In a small saucepan heat the milk until lukewarm. Add the yeast and sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy. Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the paddle attachment, knead the dough until it is smooth and elastic (about 5 minutes).

Transfer the dough to a lightly floured surface and, by hand, gradually knead in the dried fruit. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has doubled in size. When the dough has doubled in size, punch it down, and divide into 12 equal pieces.

Form each piece into a small round ball and place on a parchment lined baking sheet. Make an egg wash and brush the tops of the buns with the wash. Place in a warm spot until almost doubled in size.

Preheat oven to 400 degrees F. Cut a 'cross' in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze:

Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the cut marks of each bun.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.