Bread Machine (180 page)
HOT CROSS BUNS
Makes 12 buns
L
ittle Celtic breads decorated with a Greek cross are a very old tradition; this mystic earth-centered symbol was once used to ward off evil spirits that might visit the baker. The cross symbol embodied quadrant concepts, like the four corners of the earth (forerunners of latitude and longitude lines) and the four seasons, before becoming a Christian symbol. Hot cross buns were common street food in the Elizabethan era. So don’t wait until Easter to make these; they are a good brunch offering all year long.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
3
/
4
cup fat-free milk
1
/
2
teaspoon vanilla extract
2 large eggs
4 tablespoons unsalted butter, cut into pieces
2
3
/
4
cups unbleached all-purpose flour
1
/
3
cup white whole wheat flour or additional
1
/
3
cup unbleached all-purpose flour
1
/
4
cup light brown sugar
1
1
/
2
teaspoons salt
1 teaspoon ground mace
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2
/
3
cup dried currants
1
/
3
cup finely chopped dried apricots or dried plums
For the icing:
3
/
4
cup sifted confectioners’ sugar
1
/
4
teaspoon vanilla extract, almond extract, lemon oil, or
Fiori di Sicilia
1
1
/
4
tablespoons fat-free milk
To make the dough, place the dough ingredients, except the dried fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft.
Line a baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat the dough into a large freeform rectangle and sprinkle with the dried fruit. Press in. Fold the dough into thirds and knead a few times to distribute the fruit evenly. Divide the dough in half. Roll each portion into a 10-inch-long log and, with a bench knife, cut into 6 equal portions. Form each portion into a round bun and place the buns 2 inches apart on the baking sheet. Let rise, uncovered, at room temperature until doubled in bulk, about 40 minutes.
Twenty minutes before baking, preheat the oven to 375ºF.
With a sharp knife, gently cut a cross, no deeper than
1
/
2
inch, over the surface of each bun. Bake for 15 to 20 minutes, or until browned.
While the buns are baking, prepare the icing: Whisk the icing ingredients together in a small bowl. Beat hard until the icing is smooth and a bit firm for piping. Remove the rolls from the oven and place the baking sheet on a rack. Place the icing in a pastry bag fitted with a small plain tip, and pipe a cross over the top of each hot bun into the indentation where you cut the cross before baking. Let stand for at least 20 minutes to set before devouring.
MARITOZZI ROMANI
Makes 8 large rolls
M
aritozzi
translates to “big husband” (from
marito,
the Italian word for husband), and are
panini dolci,
sweet and tender rolls that have been made in Rome during Lent since medieval times. They have pine nuts, raisins, and candied orange peel. A great breakfast roll, these are good with coffee and tea.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
/
2
cup golden raisins
1
/
4
cup sweet white wine, like Asti Spumante
7
/
8
cup fat-free milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
3 cups unbleached all-purpose flour
1
/
4
cup sugar
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
1
/
4
cup coarsely chopped pine nuts
1
/
4
cup finely chopped
orange confit
1 egg beaten with 1 tablespoon of the drained wine from the raisins, for glaze
In a small bowl, cover the raisins with the wine. Macerate for at least an hour at room temperature.
Place the ingredients, except the raisins, pine nuts, and orange confit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be soft.