Hot Cross Buns with Bread Booster - BakeGood

Name: Hot Cross Buns with Bread Booster - BakeGood
Ingredients: Ingredients 1 cup (250 mL) 3.25% whole milk1 (2-1/4 tsp/11mL) envelope Fleischmann's® Quick Rise Yeast 2 cups (500 mL) all-purpose flour 1 cup (250 mL) bread flour4 (20 mL) teaspoons Fleischmann's® Bread Booster™ 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) ground allspice 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) salt 1/4 cup (60 mL) condensed milk 1 orange, zested 1/2 cup (125 mL) unsalted butter, softened 1/2 cup (125 mL) Sultana raisins, soaked and drainedTopping: 3 tbsp. (45 mL) all-purpose flour1/2 (2 mL) teaspoon Mazola® Vegetable Oil Pinch salt 1 tbsp (15 mL) butter, melted

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Hot Cross Buns with Bread Booster - BakeGood

Ingredients

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Ingredients 1 cup (250 mL) 3.25% whole milk1 (2-1/4 tsp/11 milliliters) envelope Fleischmann's® Quick Rise Yeast 2 cups (500 mL) all-purpose flour 1 cup (250 mL) bread flour4 (20 mL) teaspoons Fleischmann's® Bread Booster™ 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) ground allspice 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) salt 1/4 cup (60 mL) condensed milk 1 orange, zested 1/2 cup (125 mL) unsalted butter, softened 1/2 cup (125 mL) Sultana raisins, soaked and drainedTopping: 3 tbsp. (45 mL) all-purpose flour1/2 (2 mL) teaspoon Mazola® Vegetable Oil Pinch salt 1 tbsp (15 mL) butter, melted

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Instructions

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Instructions In smallsaucepan set over low heat, cook milk for 3 to 5 minutes or until milk is warm (120ºFto 130ºF/50ºC to 55ºC on instant-read thermometer). Add yeast; let stand for about 10minutes or until bubbles form on surface.In bowl of standmixer fitted with dough hook attachment, mix all-purpose flour, bread flour, breadbooster, sugar, cinnamon, allspice, nutmeg, cloves and salt on low speed. Mix incondensed milk and orange zest.Mix dough onlow speed until ball of dough starts to form and pulls away from side of bowl. Addbutter, 1 tbsp. (15 mL) at a time, until incorporated.Transfer dough to lightly floured work surface; knead inraisins. Knead for 6 to 8 minutes or until smooth and elastic, and dough springs back when lightlypressed with 2 fingers. Cover with tea towel; let stand for 10 minutes.Divide dough into9 portions. Shape each portion into ball. Place buns on 9-inch square parchmentpaper–lined baking pan, about 1 inch (2.5 cm) apart. Cover with tea towel; letstand for 40 to 45 minutes or until doubled in size.Topping: Insmall bowl, stir together flour, 3 tbsp. (45 mL) water, oil and salt untilconsistency of thick paste. Spoon into piping bag fitted with small round tip. (Alternatively,spoon into resealable plastic bag with bottom corner snipped.) Using small,sharp, floured knife, score cross in top of each bun. Pipe paste into scoredcrosses.Preheat ovento 350˚F (180˚C). Bake for 25 to 30 minutes or until golden brown and bunssound hollow when tapped. While still hot, brush with butter. Let coolcompletely on rack.Tips:• Substitutecurrants or mixed dried peel for Sultana raisins if desired.• Substituteapricot jam or jelly for melted butter in the topping if desired. Heat jam insmall pan set over medium heat until melted and runny. Strain mixture beforebrushing over buns.NutritionclaimsHighin ironSource of calciumSource of vitamin A