Easier recipe for Hot Cross Buns?

I just got muffin-making nailed, and now the boss wants Hot Cross Buns for brunch on Sunday.

The recipes I've checked for Hot Cross Buns all require at least 1-2 hours of rising time before baking. Since I'm not allowed to start work before 7Am, I won't have enough time.

Are there any shortcuts for these buns, or will I have to make the dough a day ahead? I'm slowly getting over my fear of baking, but this is another new one for me!

[Pooh]

I don't think there are too many shortcuts for good buns. The advantage with these is that there's an overnight rising period in the refrigerator. Hope this one will help.

HOT CROSS BUNS
Makes 24 buns

1 cup milk, plus 1 tablespoon for glaze
2 packages active dry yeast
1/2 cup granulated sugar
2 teaspoons salt, plus a pinch for egg wash
12 tablespoons unsalted butter, melted and cooled, plus more for bowl and baking sheet
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten, plus 1 egg white for egg wash
5 1/2 cups all-purpose flour, plus more for dusting
1 1/3 cup currants
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice

1. Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.

2. Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.

3. With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.

4. Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.

5. Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.

6. Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into twenty-four equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.

7. Heat oven to 375°, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.

8. Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners' sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.

Enjoy and Happy Easter!




[ April 12, 2001: Message edited by: pooh ]

[ April 12, 2001: Message edited by: pooh ]

Thanks Pooh,

Looks like a winner!

[Pooh]

Your welcome, Jeni.

[W.DeBord]

At my work I can't bake on the day of these bigger events...we have limited oven space and the guys need them for the hot food. When I've pushed the issue and gotten the oven someone always played with the temp. and scre--- up my items (accidently).

It hard to accept but I have to bake my danish and coffee cakes the day before. It affects my choice of what I do make, since some items just won't hold. Although it's not a perfect situation you can make and freeze many items and others hold best at room temp. (refridgeration actually makes them worse).

I find quick breads and coffee cakes freeze much better than yeast dough product. If I have to have a yeast based product I'll pick a item made with brioche or danish dough and moist fillings like almond paste or cream cheese.

[angrychef]

Most yeast doughs can be made the day before and just let it rise overnight in the cooler. Works well when time is of the essence.
Or you can make them ahead and freeze them(which at this point is really pointless since tom. is Sunday).

[Kimmie]

How'd your Hot Cross Buns turn out?

The buns turned out good. I got some compliments from the guests and staff. It was a learning experience, and I'll be less panicky next time I make them. I appreciate the suggestions and tips you all posted. I have a feeling the next challenge is going to be Brioche, so I'm getting prepared.

[Pooh]

Jeni,

You will find a Brioche recipe on this Forum; look for the topic "Brioche".




[ April 18, 2001: Message edited by: pooh ]