Easter Brunch Hot Cross Buns Bay Area Bites KQED Food

Directions. Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes. Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well.. Directions. Step. 1 For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes. Step. 2 Sprinkle the yeast over the milk mixture.

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Rise # 2: Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).. In about 30 minutes, the mini balls should puff up. Preheat the oven to 350 F. Mix the flour and water for the cross. Put it in a piping bag or a zip lock bag. Trim the edge for a tiny hole. Brush some milk on the buns and pipe the cross. Place them on the middle rack of the hot oven and bake for 25 minutes. Serve warm.