Filus59602
Senior Cook
Hot Cross Buns
Light & Tasty Magazine – D. Skrout; PA
WW Points
Exchanges
Yield: 1-1/2 dozen
4 to 5 c. all purpose flour, ‘divided’
1/3 c. sugar
1 pkg. (1/4 oz.) active dry yeast
1-1/4 tsp ground cinnamon
1/2 tsp salt
1 c. fat-free milk
1/4 c. stick margarine
2 eggs
3/4 c. raisins
1 egg yolk
2 T. cold water
Icing:
1-1/2 c. confectioner’s sugar
1/4 tsp. grated orange peel
4 tsp. orange juice
In a large mixing bowl, combine 2 c. flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk, margarine to 120º- 130º. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn onto a floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375º for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls.
One bun equals: 207 calories…4 gm fat (2 gm saturated)…43 mg cholesterol…107 mg sodium…39 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 2 starch…1/2 fruit…1/2 fat +++ WWP: 4.8
More Healthy EASTER recipes at HEALTHY EATIN' RECIPES 2003.
http://www.recipecircus.com/recipes/Phyllis_aka_Filus/
Light & Tasty Magazine – D. Skrout; PA
WW Points
Exchanges
Yield: 1-1/2 dozen
4 to 5 c. all purpose flour, ‘divided’
1/3 c. sugar
1 pkg. (1/4 oz.) active dry yeast
1-1/4 tsp ground cinnamon
1/2 tsp salt
1 c. fat-free milk
1/4 c. stick margarine
2 eggs
3/4 c. raisins
1 egg yolk
2 T. cold water
Icing:
1-1/2 c. confectioner’s sugar
1/4 tsp. grated orange peel
4 tsp. orange juice
In a large mixing bowl, combine 2 c. flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk, margarine to 120º- 130º. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn onto a floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375º for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls.
One bun equals: 207 calories…4 gm fat (2 gm saturated)…43 mg cholesterol…107 mg sodium…39 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 2 starch…1/2 fruit…1/2 fat +++ WWP: 4.8
More Healthy EASTER recipes at HEALTHY EATIN' RECIPES 2003.
http://www.recipecircus.com/recipes/Phyllis_aka_Filus/
