Friday, March 28 2014, 01:20 PM MDT
Apple-Stuffed Hot Cross Buns
As Aired on March 28, 2014
Recipe Courtesy Melissa Richardson, The Bread Geek
Yield: 12 buns (one 9x13 pan)
¾ cup warm whole (full fat) milk (a creamy non-milk substitute would also work, like almond milk)
2 tsp rapid rise yeast
3 tablespoons butter or nondairy substitute
1 tsp salt
¼ cup honey
2 room temperature eggs (a short hot-water bath will do the trick)
1 ½ cup whole wheat flour
2 cups white bread flour
½ tsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
¼ tsp allspice
½-3/4 cup currants and/or golden raisins
2 tsp grated orange peel
1 sweet, medium sized apple (not tart), peeled, cut, and grated
1 tablespoon water
2 ½ cups confectioners sugar
2 tablespoons milk or non-dairy equivalent
2 tablespoons fresh squeezed orange juice
1 tsp grated orange peel
Proof yeast in milk
Add to mixer with eggs, honey, salt, spices, butter, flour. Let knead for a few minutes. Add orange peel and dried fruit. Continue kneading.
Place in greased bowl to rise for one hour. Punch down and rise again one hour. Punch down and divide into 12 equal portions. Let rest for 10 minutes. Divide grated apple into 12 piles. Flatten a dough section and put one grated apple pile in center. Fold dough up and over the grated apple sealing dough as much as possible before juices leak out. Turn over and roll dough across work surface, sealing bottom and tightening top.
Place shaped rolls in greased 9x13 pan. Cover and set to rise in a warm place for 30-40 minutes until about double in size.
Preheat oven to 400 degrees. Prepare egg wash. Beat egg and water together. Brush buns with egg wash, making sure it comes down the sides all the way. When oven is preheated, brush one more time then put buns in the oven. Bake for 15-20 minutes or until buns are deep golden brown on top.
While buns are baking prepare frosting. Pour frosting into Ziploc bag and snip one corner. When rolls are finished and have cooled some, pipe a long line of frosting across each row, then down each column to create the traditional crosses on the buns.