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home cooking
H A N D S -O N T IM E :
Working w ith
Yeast Dough
40 minutes
A p ricot-R aisin
Hot C ross Buns
35
min.
2
hr.,
15
min.
12
min.
3 7 5
°F
4
to
cups all-purpose flour
1
pkg. active d ry yeast
M
cup w arm w a te r (110 °F)
Vs
tsp. sugar
%
cup m ilk
Va
cup (1 stick) b u tter
V3
cup sugar
%
tsp. salt
2
e g g s
Vz
cu p fin e ly s n ip p e d d rie d a p r ic o ts
V2
cu p ra is in s , c o a r s e ly c h o p p e d
1
e g g w h ite , b e a te n
1
Tbsp. water
Dried apricots cut into strips (optional)
1. In a large mixing bowl place 2 cups of the Hour;
set aside. In a small bowl combine the yeast, warm
water, and % teaspoon sugar. Stir until yeast is
dissolved; set aside. In a medium saucepan heat
and stir the milk, butter, Vi cup sugar, and salt
until warm (120°F to 130°F) and butter is almost
melted. Add to flour mixture along with yeast mix-
ture and eggs. Beat with an
electric
mixer on low
to medium speed for
30
seconds,
scraping sides of
bowl constantly. Beat on high speed for
3
minutes.
Stir in snipped apricots, raisins, and as much of the
remaining flour as you can with a wooden spoon.
2. Turn dough out onto a lightly floured surface.
Knead in enough remaining flour to make a
moderately soft (not sticky) dough that is smooth
and elastic (3 to 5 minutes total). Shape dough in a
ball. Place dough in a lightly greased bowl, turning
once to grease surface of dough. Cover and let rise in
a warm place until double in size (about
iy2
hours).
3. Punch down dough. Turn out onto a floured
surface. Cover and let rest 10 minutes. Grease
two baking sheets; set aside. Divide dough into 20
portions; shape each into a smooth ball. Place balls
2 inches apart on prepared baking sheets. Cover; let
rise until nearly double (45 to 60 minutes).
4. Preheat oven to 375°F. Make a crisscross slash
across top of each bun with a small sharp knife or
scissors. In a small cup combine beaten egg white
and water. Brush mixture over buns. Bake for 12 to
15 minutes or until golden brown, rotating baking
sheets halfway through baking. Top with apricot
strips. Serve warm. Store remaining buns in an
airtight container in the refrigerator up to 3 days. To
reheat, place 1 or 2 buns at a time on a microwave-
safe plate and heat 15 to 20 seconds. Makes 20 buns.
e a.c h
btj
:
177 cal, 6 g fatr 34 mgchpl, 106 mg sodium,
28 g carb, 1 g fiber, 4 gpro,
■
m
MVJ*
1. K N E A D
To mix in all the flour,
vou have to knead it in.
j
Place the dough on a
floured work surface.
Lift and fold the dough
then push it away with
the heel of your palm.
Turn it a quarter turn
and repeat. Continue
kneading, adding flour
as needed, until the
dough is smooth and
no longer sticky.
2 . R I S E
Shape the dough into
a ball and place in a
greased bowl. Cover
and let rise. The dough
has risen enough when
it's doubled in size and
an indentation made In
the center of the dough
holds its shape.
3 . P U N C H & S H A P E
Once the dough has
risen enough, gently
punch it down. Shape
into buns and let rise
again before baking.
B E T T E R HOMES AND U AUDENS
APE I
L 2.011
BHG
■
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(11
