One a Penny, Two a penny, hot cross buns. You know em. I did have to switch a few things up in this recipe since my dough was way to wet. I also included instructions for making these overnight so they are fresh when you want to enjoy them. Overall, beware because this recipe is a little addicting. Just slather some butter on and enjoy! Also, a few seconds in the microwave the next day and they’re just as good.
Hot Cross Buns
Ingredients
Dough
5 to 6 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 packages or 5 1/2tsp active dry or rapid rise yeast
3/4 cup milk
1/2 cup water
1/4c butter
3 eggs, room temperature
8 oz dates, chopped
1 egg lightly beaten with 1 tablespoon of water
Frosting
1 cup powdered sugar
1 to 2 tbsp milk
1/2 tsp vanilla extract
Instructions
Buns
In a large bowl, combine 1 1/2c flour, sugar, cinnamon, salt, nutmeg and yeast.
Heat milk, water and butter until warm and butter is melted. Gradually add milk mixture to the bowl of dry ingredients and beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally. Add eggs and 1/2 cup flour; beat 2 more minutes, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough. Knead in a mixer or by hand on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place dough in an oiled bowl and let rise 1 hour.
Punch dough down; turn out onto lightly floured surface. Knead in dates. Divide dough into 18 equal pieces; form into smooth balls. Place balls on greased or lined baking sheets, 2 inches apart or in 2 prepared 8-inch square pans. **Cover and let rise in a warm draft free place until doubled in size, about 30-45 minutes. Brush with the egg white mixture. Bake at 375F for 20 minutes or until done. Remove from pans and cool on wire racks.
Icing
Whisk together powdered sugar and vanilla. Gradually add in milk until thick but pipeable. Drizzle or pipe onto rolls to make a cross.
**To make the day before cover buns before the second rise and refrigerate overnight then allow to rise on the counter for about 1-2 hours before baking.
Kate and Kathryn 