Monday, June 4, 2012

Hot Cross Buns with Cardamom

Hot Cross Buns with Cardamom
Wondering what I've been up to lately?

I've been biking, hiking, baking, canning, trying out new recipes for pitas, English muffins and naan, and looking at houses....lots and lots of houses. 

The past few weeks have been stressful. I officially hate house shopping. I used to love it. Now shady banks and real estate agents have ruined it for me. This is supposed to be the fun part...its not, and by a long shot. I daydream about sore muscles from painting all day, aching backs from scrubbing floors and moving furniture and headaches from setting up our current home into a vacation rental. Yes, that's weird but at least all that discomfort means we'll be settled in our new home. And settled there for the next 30 years at least cause it's going to be at least that long for Shawn to convince me to do this again.

Know what else is weird? Posting a recipe for Hot Cross Buns in June. It's more of an Easter recipe but hot cross buns are MY FAVOURITE. And I think I deserve one of my favourites right about now. ;-)

Hot Cross Buns with Cardamom - lower fat recipe!
This recipe is amazing! Soft, perfectly spiced warm pillows of slightly sweet happiness!

Hot Cross Buns with Cardamom
by Kaitlyn McFadden

Ingredients :

  •  2 1/4 tsp active dry yeast
  • 1/4 cup water
  • 3 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup white sugar (I reduced to 1/4 cup)
  • 1 teaspoon ground cardamom
  • 1 1/4 cups lukewarm soy milk
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/4 cup raisins
  • 1/4 cup craisins
 *use more sugar or less milk to make the frosting more thicker if you like a 'piped look' to your buns.
  • 2 1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla or almond extract

  1. Place warm water in the bowl of your stand mixer and sprinkle the yeast over the water. Let stand until dissolved and frothy, about 5 minutes.
  2. Add sugar, cardamom, 1 1/4 cups of milk, applesauce and egg to the yeast mixture. Stir with the paddle attachment on medium to combine. Add 1 cup whole wheat flour and 2 cups all purpose flour while speed is on low until a ball is formed. Switch attachment to the dough hook and add raisins and craisins. Knead on low for 8-10 minutes adding remaining flour by the 1/4 cup if needed. ie. if the dough is too sticky. Dough should be smooth, supple, and elastic when properly kneaded.
  3. Form into a bowl and place in a large oiled bowl. Cover and let rest until doubled, about 45mins to 1 hour.
  4. Punch dough down, divide into 12 portions and shape into balls pinching tightly at the bottom to make a taunt surface area. Place them into a greased 9x13 inch baking dish evenly spaced out; 4 rows 3 across. Cover with plastic wrap and set aside to rest and rise again. Approximately 30 to 40 minutes. 
  5. Preheat the oven to 350F. Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. 
  6. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and extract until smooth. I used a little extra powdered sugar to make my frosting more paste like. When the buns are cool, pipe frosting over them in a cross shape.