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Full Online Book HomeLearning KitchenBread - Abm Hot Cross Buns By Sparkie
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Bread - Abm Hot Cross Buns By Sparkie Post by :luanaflacco Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3240

Click below to download : Bread - Abm Hot Cross Buns By Sparkie (Format : PDF)

Bread - Abm Hot Cross Buns By Sparkie

Bread machine version

1 tsp. granulated sugar
1/2 cup warm milk
3 1/4 cups all-purpose flour
1/2cup warm water
1/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. Each: nutmeg, salt
Pinch each: allspice, ground cloves, ground ginger and mace
1/4 cup butter, melted, cooled
1 egg, beaten
1 1/2 tsp. dry active yeast
3/4 cup dried currants
1/3 cup chopped mixed candied peel

Glaze:
2 tbsp. each: granulated sugar, water

Icing:
1/2 cup icing sugar
1/4 tsp. vanilla
2 tsp. milk or water


Place dough ingredients, except currants and peel, in bucket of 2-pound bread machine, in order recommended by manufacturer. Use dough cycle, adding currants and peel at “add ingredients” signal or about 5 minutes from end of final kneading. (or knead them in when you take out dough).

Let dough rest, , covered 5 – 10 minutes. Divide into 12 pieces. Shape each piece into a smooth ball. Place balls 3 inches apart on two large parchment paper-lined baking sheets Flatten balls slightly, cover with plastic wrap and let rise in warm place until almost doubled, 30 to 60 minutes.

Preheat oven to 375 F. Bake in lower third of oven 15 – 18 minutes, or until brown on top and firm to the touch.

To make glaze, dissolve sugar and water in small saucepan over medium heat. Brush over warm buns. Let buns cool on baking sheet.

To make icing, combine icing sugar, vanilla and milk or water to make an icing consistency. Pipe or spoon over buns to form a cross
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Dough: 1 cup milk, 250 ml. 1 egg, beaten 1/4 cup granulated sugar, 50 ml. 1/4 cup butter or margarine, 50 ml. 3 1/2 cups Robin Hood Best for Bread Homestyle White Flour, 875 ml. 1 tsp. cinnamon, 5 ml. 1/2 tsp. cloves, 2 ml. 1/4 tsp. nutmeg, 1 ml. 1 1/4 tsp. bread machine yeast, 6 ml. 1/2 cup raisins, 125 ml. 1/4 cup chopped mixed candied peel, 50 ml. Glaze: 1 egg, beaten 1 tbsp. wate,r 15 ml. Icing: 1/4 cup icing sugar, 50 ml. 1 tsp. milk, 5 ml.Dough: Add ingredients to machine according to
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