I always thought my mum's hot cross buns were good. But these are far better. They are lighter, have cranberries instead of fruitcake peel, and the dough rises like a ghost in a flour factory.The recipe comes from "The French Loaf" in Colombus , Ohio, and are award winning. Crosses on top are the type of pastry cross you see in very good bakeries. I like it much better than any other kind I've tested.
3/4 cup dried cranberries soaked in hot water Crosses: 1/2 cup marg
/4 cup sugar pinch salt 2 tablsp icing sugar
1/2 cup margarine melted 1 egg
1/2 tsp gr. cinnamon 1/4cup water
2 eggs. plus 1 egg yolk 1 1/2 tsp vanilla
6 to 6 1/2 cups flour 1/2 tsp almond extract
1 1/4 cups warm water 1 cup flour
4 1/2 tsps quick rising yeast
Soak cranberries in hot water,then drain. Meanwhile get the batter started.....
ombine sugar, margarine, salt, cinnamon, eggs, egg yolk, warm water, then toss in cranberries. Add 4 cups flour and beat till well combine. Add rest of flour till you have a soft dough.
Knead dough and place in greased bowl to rise....about an hour.I will be very poofy and soft.
Tear dough into balls. This batch made about 30 or so. Let rise on top of warming oven till doubld. Meanwhile, make cross batter, by combining everything on cross list. Should be very slippery.
Place in a sanwich bag. Snip one of the corners, so you can use it as a piping bag.
Pipe crosses on every dough ball. Then bake at 375 degrees for about16-18 minutes. They tend to bake quickly, so watch.
These can be brushed with softened butter to keep the outside soft. Lovely. Only a hint of almond, just right, as I am not a big fan of almond extract, but this is lovely. Wonderful for Good Friday, but good any time. Freeze the leftovers, if there are any.
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