Hot Cross Buns

Hot Cross Buns could be just the lacto ovo vegetarian recipe you've been looking for. This side dish has 212 calories, 4g of protein, and 4g of fat per serving. This recipe serves 12. For 21 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. If you have active yeast, butter, milk, and a few other ingredients on hand, you can make it. 56 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 3 hours. It is brought to you by Taste and Tell Blog. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Hot Cross Buns, Hot Cross Buns, and Hot Cross Buns.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the water and the yeast and let sit until the yeast is soft – 10 to 15 minutes.In a stand mixer, combine the butter, sugar, powdered milk and salt and mix. Add in 1 whole egg and 1 egg white, reserving the yolk. Mix. Mix in the flour and the cinnamon.Add in the yeast mixture and mix on medium speed until combined. Switch to the dough hook and knead for about 5 minutes. In the last minute, mix in the raisins.Cover the dough until doubled in size, about 1 hour. Take dough out and punch it down; let rest for 10 minutes.Shape into 12 balls and place in a greased 9×13 pan. Cover and let rise until doubled, 35-40 minutes.Preheat oven to 375F. Combine the egg yolk and the 2 tablespoons of water. Brush on the rolls.Bake rolls in the preheated oven for 15-20 minutes, or until browned and cooked through. Immediately remove to a wire rack to cool.To make the icing, combine the powdered sugar, vanilla and milk. Drizzle and X on the top of each roll.

 

Step by step:

1. Combine the water and the yeast and let sit until the yeast is soft – 10 to 15 minutes.In a stand mixer, combine the butter, sugar, powdered milk and salt and mix.

2. Add in 1 whole egg and 1 egg white, reserving the yolk.

3. Mix.

4. Mix in the flour and the cinnamon.

5. Add in the yeast mixture and mix on medium speed until combined. Switch to the dough hook and knead for about 5 minutes. In the last minute, mix in the raisins.Cover the dough until doubled in size, about 1 hour. Take dough out and punch it down; let rest for 10 minutes.Shape into 12 balls and place in a greased 9×13 pan. Cover and let rise until doubled, 35-40 minutes.Preheat oven to 375F.

6. Combine the egg yolk and the 2 tablespoons of water.

7. Brush on the rolls.

8. Bake rolls in the preheated oven for 15-20 minutes, or until browned and cooked through. Immediately remove to a wire rack to cool.To make the icing, combine the powdered sugar, vanilla and milk.

9. Drizzle and X on the top of each roll.

Nutrition Information:

covered percent of daily need

 

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