Hot Cross Buns

Rolls:

  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/4 cup warm orange juice
  • 4 1/4 cups all purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated whole nutmeg
  • 1 package quick-rise yeast
  • 1 cup warm fat-free milk
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • cooking spray
  • 1 tablespoon water
  • 1 large egg white
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon 2% reduced-fat milk
  • 1 teaspoon fresh lemon juice

Preparation

  1. To prepare rolls, combine first 3 ingredients in a small bowl; let it stand 10 minutes. Drain fruit in a colander over bowl, reserving fruit and juice.
  2. Weigh or lightly spoon in 510 grams ( 4 cups plus 2 tablespoons) all purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. Punch dough down, cover and let it rest 5 minutes. Divide into 24 equal portions, roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
  3. Preheat oven to 180 degrees.
  4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 180 degrees for 20 minutes or until golden, rotating pans once during baking. Remove from pans, cool 10 minutes on a wire rack.
  5. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl; stirring with a whisk. Microwave at HIGH for 20 seconds or until warm. Spoon glaze into a zip-top  plastic bag. Seal bag, snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.

Nutritional Information (amount per serving)

  • Calories 179
  • Fat 2.8g
  • Saturated fat 1.4g
  • Protein 4.5g