The last and best Hot Cross Buns of 2011

[skeptic7]

The Easter batch of Hot Cross Buns has come out of the oven. I saved the best and greatest recipe for Easter Sunday. This requires beating the egg yolks and egg whites seperately and folding the fluffy egg whites into the soft dough, and refrigerating the dough over night. This made 32 large hot cross buns which are absolutely perfectly shaped and colored. This batch was actually started on Saturday evening and baked very early on Sunday. The dough took longer to rise in cool temperature.
The recipe is from the New York Times Heritage Cookbook page 92.




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