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Ingredients
| active dry yeast: 1 .25oz package |
| water: 1/4 cup |
| all-purpose flour (unsifted): 4 1/4 cups |
| salt: 1/4 tsp |
| granulated sugar: 1/2 cup |
| cardamom (ground): 1 tsp |
| 2% milk: 1 1/4 cups (lukewarm) |
| salted butter: 1/2 cup (melted) |
| eggs: 1 |
| golden seedless raisins (not packed): 1/4 cup (optional) |
| dried cherries (chopped): 1/4 cup (optional) |
| dried sweetened cranberries: 1/4 cup (optional) |
| powdered sugar (unsifted): 2 1/2 cups |
| 2% milk: 1/4 cup |
| almond extract: 1 tsp |
Pull-Apart Hot Cross Buns
Credit: AllRecipes
User rating:
"Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!"
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Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
- When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.