I like my cross buns glazed rather than to make with the icing cross, simply because I want to have taste of the sweetness in each bite. But if you would like to make the traditional cross, then mix together 1 tablespoon milk, lime juice or water with ? cup icing sugar and then make the cross on each bun. Please note that this recipe has two sets of glazing.
Yield: 12 – 14
1 tablespoon instant yeast (or active dry)
? cup granulated sugar
1 + ? cups warm whole milk (110 – 115 degrees F)
4 cups all-purpose flour
1 teaspoon ground cinnamon
? teaspoon ground cloves
? teaspoon grated nutmeg
? teaspoon table salt
1/3 cup currants (substitute with raisins)
3 tablespoons granulated sugar
2 tablespoons water
? cup icing sugar
? cup whole milk
1. Add sugar to bowl along with milk and stir to dissolve sugar. Toss in yeast and give a little stir (be sure to wipe off any yeast stuck on the spoon), cover and leave to proof (rise) for 10 minutes in a warm place.
2. Add flour to bowl along with ground cinnamon, cloves, nutmeg and salt and stir to mix thoroughly, toss in currant or raisins and stir to mix.
3. Make a well in the centre of the flour mixture and pour in the yeast-milk mixture and mix to form dough. Once formed, knead the dough for 2 minutes, place in oiled bowl, cover and put in a warm place to rise for 1 ? hours or until more than doubled in size.
4. Punch down risen dough and knead for 2 minutes and then cut dough into 12 – 14 equal pieces. Form each piece of dough into a ball and place in oiled baking dish or pan. Cover and let rise for 1 hour.
5. Preheat oven to 375 degrees F with the rack in the middle 20 minutes before the 1 hour of rising is complete.
6. Add the 3 tablespoons sugar and 2 tablespoons water to a small bowl and stir to dissolve sugar.
7. Brush the risen dough with sugar water and transfer the dish to the oven. Bake for 12 minutes; brush with sugar water and bake for another 12 minutes. Brush again with sugar water and bake for 3 minutes
8. Remove dish from oven, place on wire rack and brush a few times with the remaining sugar water and leave to cool in the dish for 10 – 12 minutes
9. Use your spatula to pry the buns from the pan and transfer to wire rack then place the wire rack on to a baking sheet/tray and let continue to cool to room temperature. If you can’t get the buns out of the pan/dish, don’t fuss; transfer the entire pan/dish to cool on the wire rack, this way air can circulate all around the dish/pan.
10. Meanwhile, add icing sugar and milk to a bowl and whisk to dissolve. Using a tablespoon drizzle the glaze all over the buns – on the top, and letting it spill over to the sides. Let buns continue to cool until you are ready to serve them.
11. The buns can be eaten as is, with butter or jam. I particularly like mine with cheese.
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