Recipe Try One
Found this recipe online and it worked out well.
http://www.chatelaine.com/recipe/brunch/hot-cross-buns/
This chatelaine recipe was yummy. The texture was more "cakish" than "breadish" but the texture was nice and the spices just right. The plus to this recipe is in the ease of the making it in a mixer.
Recipe Try Two-Traditional Hot Cross Buns (makes 3 dozen)
This recipe was more traditional and like Oma's original recipe. Next time I would add a few more spices.........in the same proportion as the Chatelaine recipe. I also added some dried cherries.
1 cup warm water
2 tsp. sugar
2 pkg or 2 tbsp. Fleischmann's Active Dry Yeast
2 cups milk
1/2 cup butter
2/3 cup sugar
1 tsp salt
2 1/2 tsp ground cinnamon
4 eggs (beaten)
9 1/2 to 10 1/2 cups all-purpose flour
1 1/2 cups seedless raisins
1 egg yolk
1 tbsp. cold water
confectioners' sugar frosting
Measure 1 cup warm water into a large bowl. Stir in 2 teaspoons sugar and dry yeast. Let stand 10 minutes, then stir well.
Meantime, combine milk and butter in a saucepan. Heat over low heat until liquid is warm and butter melts. Stir in 2/3 cup sugar, salt and cinnamon. Add liquid to dissolved yeast. Add eggs and 3 1/2 cups of flour. Beat until smooth. Gradually stir in an additional 6 1/2 cups (about) flour to make a soft dough. Turn out onto lightly floured board: knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl turning to grease top. Cover: let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down: turn out onto lightly floured board. Knead in raisins. Divide dough into 36 equal pieces. Form each into a ball: place balls in 4 well-greased 8-inch cake pans. Combine egg yolk and water. Brush buns with mixture. Cover: let rise in warm place, free from draft: until doubled in bulk, about 1 hour.
Carefully cut a cross on the top of each bun with a sharp knife. Bake in moderate oven (375 degree) about 20 to 25 miunutes, or until done. Remove from pans and cool on wire racks. Frost while warm with confectioners' sugar frosting.
