I made these just yesterday and they turned out great. I adapted the
original recipe to use less fat and sugar.
* Exported from MasterCook II *
Hot Cross Buns
Recipe By : Adapted from "The Ultimate Bread Machine Cookbook"
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
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3/4 cup lowfat buttermilk
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
2 each egg whites
1/4 cup Egg Beaters -- (Original recipe called for 2 eggs)
1 tablespoon Lighter Bake, a substitute for butter (orig: 2 T butter)
1 3/4 cups bread flour
1 1/2 cups whole-wheat flour
2 teaspoons yeast
1/3 cup raisins
1 each egg white -- beaten with 1 teas
-- water for wash
Put all ingredients in bread pan except eggwhite wash according to manf.
directions. Add raisins at the end of first kneading. Watch for moisture
of dough ball, I had to add almost 1/4 cup more flour. I think it depends
on which eggs etc. you use. Set bread machine to dough setting. Remove
dough and let rest 5 minutes. On lightly floured surface cut the dough into
four equal pieces and then cut each one of those pieces into 4 more equal
pieces. Shape each piece into a smooth ball. Place buns on large cookie
sheet sprayed with Pam with at least an inch between buns. Cover with a
dish cloth and let rise until almost doubled about 45-50 minutes. Prepare
frosting if desired out of 1 cup confectioner's sugar, 1/2 teas. vanilla
extract, and 3 T. milk. Preheat oven to 375 degrees and right beofre baking
brush each bun with the eggwhite wash and cut a small x on the top with a
sharp knife. Bake 18-20 minutes until golden brown. Remove from oven and
cool on wire racks. When cool, pipe a frosting cross on top of each bun.
Makes 16 buns.
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