Quoting Michael Loo to Nancy Backus <=-

hot cross buns only during Lent,

aren't you supposed to be able to get them after Easter

Traditionally no, as they were Good Friday / food

And there are plenty of other very similar spiced, fruity, sweet
buns for the rest of the year. They have almost the same dough and
glaze but won't have crosses on them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chelsea Buns
Categories: British, Breads
Yield: 20 Servings

1 pk Dried yeast
1/3 c Warm water
6 tb Sugar
5 c All-purpose or bread flour
1 ts Salt
1/2 ts Mace or nutmeg
1/2 ts Cinnamon
1 pn (big) powdered cloves
2 Sticks butter
1 c Lukewarm milk
1 Egg; lightly beaten
1/2 c Brown sugar
1/2 c Raisins
2 tb Candied orange or lemon peel
1/4 c Milk

In a small bowl mix the yeast with the warm water and 1/2 teaspoon
sugar and let it stand for 10 minutes or until it is frothy.

In a large mixing bowl stir together the flour, 3 tablespoons of
sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2
sticks of the butter in small pieces and rub into the flour. Make
a well in the center and add the yeast mixture and the lukewarm
milk. Combine together and then add the egg. Mix together and
knead until you have a fairly soft but not sticky dough.

Form it into a ball and place it in a bowl covered by a plastic
bag or wrap. Set in a draft-free spot until doubled in bulk -
about 1 1/2 hours. Knock down the dough to deflate it then divide
it into two portions. Grease two jelly roll or similar baking
pans. Working with one portion at a time, roll out on a floured
board. Roll to form a rectangle roughly 10 by 15 inches. Spread
half the remaining butter on the surface. Sprinkle on half the
brown sugar then half the raisins and half the candied peel, if
you are using it. Then, working from the narrow end, roll-up the
rectangle of dough, as if you were making a jelly-roll. Repeat
with the other portion of dough.

Cut each roll into 10 portions and arrange them 1/2 inch apart in
the jelly-roll pans. Cover with plastic or a damp towel and let
rise for 20 minutes or until the buns are just touching. Preheat
the oven to 425 degrees. Bake until golden brown - 15-18 minutes.

While the buns are baking make a glaze by boiling together the 1
tablespoon of the remaining sugar and 2 tablespoons of milk
until very foamy. Brush the buns with this glaze as soon as they
come from the oven and while the glaze is still very hot.
Immediately sprinkle with the remaining sugar.

Makes 20 buns, which are best eaten the day they are made or the
day after, though they reheat very well.

From: Christi Wilson To: rec.food.recipes

MMMMM

Cheers

Jim


... Gooey Buns: Not What You'd Think!

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