Hot Cross Buns
3 dozen buns
- 1 cup Domino® Granulated Sugar
- 1/2 cup (2 sticks) plus 2 tablespoons melted butter, divided
- 4 eggs, separated, room temperature
- 2 1/4 cups warm milk (to 110°F)
- 1 package dry yeast
- 7 to 8 cups all-purpose flour, divided
- 1 1/2 tablespoons salt
- 1 tablespoon nutmeg
- 1/4 teaspoon cloves, powdered or ground
- 1 cup currants or raisins
- 1/2 cup fruits, candied
- 1 egg yolk
- 2 tablespoons water
- 1 cup Domino® Confectioners Sugar
- 1 tablespoon milk
- 1 teaspoon lemon juice
In large bowl, mix sugar, 1/2 cup melted butter, well-beaten egg yolks and warm milk. Sprinkle yeast over mixture in bowl; stir to combine.
Sift 4 cups flour with salt, nutmeg and cloves; beat into batter. Beat egg whites until frothy, but not quite stiff; work into batter. Sprinkle in currants (or raisins) and candied fruit. Add additional flour, 1 cup at a time; work into dough, first with spoon, then by hand, until it is a rough mass. Knead in bowl for 2 to 3 minutes. Dough should not be stiff; leave it soft and elastic. Cover top of bowl with plastic wrap and let stand in warm place (80 to 85°F) while it rises, about 3 hours. Punch down dough. Store bowl in refrigerator overnight.
The following day, remove bowl from refrigerator and allow to stand for about 1 hour at room temperature. Turn dough out onto floured work surface; knead until elastic and smooth. Divide dough into equal parts in successive steps: 2-4-8-16-32 pieces, then shape into balls. Place balls about 1 inch apart on greased or parchment-lined baking sheet. Brush balls with remaining butter, cover with waxed paper and place in warm spot to rise until doubled.
Preheat oven to 375°F.
Remove waxed paper. With razor blade or scissors, cut a cross shape on top of each bun. Mix egg yolks with water and brush mix on buns. Bake 15 to 20 minutes or until nicely browned. If oven space is limited, bake in several batches. Remove buns from oven; place on wire racks to cool.
In mixing bowl, combine all ingredients until smooth. Fill indented cross on each bun with icing.
Recipe requires two days to make.