RHEINLANDER BAKERY HOT CROSS BUNS RECIPE
Compliments of Rheinlander Bakery in Olde Town Arvada
5721 Olde Wadsworth Boulevard
Arvada, Colorado 80002
Ingredients -- Buns
1 cup milk
2 Tbsp yeast
1/2 cup sugar
1/4 tsp salt
1/3 cup butter, melted and cooled
Pinch of mace (to taste just to give the dough a mild spice flavor)
3 medium eggs
5 2/3 cup of flour
1 1/3 cups currants and/or raisins (variation you may add dry fruit too)
Ingredients -- Glaze (You can use this one or your favorite)
1 1/3 cup powdered sugar
1 tsp real vanilla flavor
1/2 tsp lemon extract
Add water slowly until it's mixed to piping consistency.
Cream butter, sugar and then add salt and spice. Dissolve yeast in milk and add to creamed batter. Add flour and knead until developed (test by slowly stretching a small piece of dough. If the dough stretches thin enough one can almost see through it –- this is ideal. If it tears the gluten has not developed). Stretch dough out on table and put the raisins and currants on top. Fold the sides over the top and knead until evenly dispersed. Let the dough rest long enough for the dough to double in size. Punch the dough down and cut into about 24 equal pieces. Shape each piece into a round ball and place on a cookie sheet about 1/2 inch apart. Allow to rise in a warm environment until the balls double in size (about 2 - 4 hours). At this point if you want, you can carve a cross into each bun with a serrated sharp knife. Also preheat the oven to 375F. Egg wash the buns (one egg beaten, add a pinch of salt and 1/2 cup water). Place in the oven and bake for 10 minutes then reduce temperature to 350 and bake until golden brown, another 15 minutes. Transfer to a wire rack and cool down.
Wire whisk all the glaze ingredients together to stiff consistency. You can use a piping bag to pipe the glaze over the buns in a cross pattern. Makes 24.
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