Hot cross buns
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| INGREDIENTS | LBS. | OZS. | METHOD | INSTRUCTIONS Bulk proof the dough for one hour, punch down once. Scale two presses of 3 lbs. 3 ozs. each. Shape the pieces into rounds, and place them on sheet pans covered with paper. Let the buns proof until they are 50 percent larger. With a No. 2 plain tip, pipe a cross on top of the buns using the crossing paste. Bake the buns at 325°F for 12 to 16 minutes. Glaze lightly with fondant. Yields 72 buns |
| SPONGE | |
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| Milk | 1 | 4 | Combine ingredients. Warm in a | |
| Sugar | |
1 | bain-marie until foamy and double | |
| Yeast | |
5 | in volume. The temperature should | |
| Bread flour | |
4 | not exceed 100°F. | |
| Total appr. wt. | 1 | 14 | |
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| DOUGH | |
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| Sponge | 1 | 14 | Mix for 12 minutes. | |
| Bread flour | 2 | 4 | |
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| Butter, softened | |
6 | |
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| Sugar | |
6 | |
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| Eggs (4) | |
6 | |
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| Salt | |
0.25 | |
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| Cinnamon | |
0.5 tsp. | |
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| Nutmeg | |
0.25 tsp. | |
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| Allspice | |
0.25 tsp. | |
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| Lemon peel, grated | |
1 | |
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| Currants | |
12 | Add. Mix for an additional three | |
| Lemon peel, candied | |
4 | minutes. | |
| Total appr. wt. | 6 | 6 | |
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| CROSSING PASTE | |
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| Butter, melted | |
8 | Heat and stir together. | |
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| Sugar | |
8 | |
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| Eggs (1) | |
1.5 | |
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| Milk | |
6 | |
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| Vanilla | |
0.5 | |
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| Lemon peel, grated | |
0.5 | |
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| Cake flour | 1 | |
Add. | |
| Total appr. wt. | 2 | 8.5 | |
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© 2008 Penton Media Inc.
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