Hot Cross Carrot Bun (Healthy Hot Cross Bun) Recipe - Cooking Index
Hot Cross Carrot Bun (Healthy Hot Cross Bun) Recipe - Cooking Index
| 3 1/2 cups | 218g / 7.7oz | All-purpose flour - (3 1/2 to 4 cups) |
| 1/4 cup | 40g / 1.4oz | Firmly packed light brown sugar |
| 1 teaspoon | 5ml | Salt |
| 2 teaspoons | 10ml | Ground cinnamon |
| 2 | Active dry or rapid rise yeast | |
| 1 1/3 cups | 315ml | Water |
| 2 tablespoons | 30ml | Butter or margarine |
| 2 | Eggs - at room temperature | |
| 3/4 cup | 82g / 2.9oz | Grated carrots |
| 3/4 cup | 109g / 3.8oz | Chopped dates or pitted dates - snipped |
| 1 cup | 62g / 2.2oz | Whole wheat flour |
| 1 | Egg white - for glazing | |
| Confectioners' sugar frosting | ||
| Confectioners' sugar frosting | ||
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar - sifted |
| 1 teaspoon | 5ml | Butter or margarine |
| 1/2 teaspoon | 2.5ml | Milk - (1/2 to 1 teaspoon) |
In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon and undissolved yeast.
Heat water and butter to 120 to 130F. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, whole wheat flour and enough additional all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Placed in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes.*
Punch dough down. Knead in dates. Shape dough into 6-inch diameter ball. Place in greased 9-inch round cake pan. Cover; let rise until doubled in size, about 30 minutes.
Brush with egg white.
Bake at 375F for 55 minutes or until done. Cover lightly with foil after 30 minutes to prevent over-browning. Remove from pan and cool on wire rack. Pipe frosting on bun to make cross.
Confectioners' Sugar Frosting - In small bowl, stir together 1/2 cup sifted confectioners' sugar, 1 teaspoon butter or margarine and 1/2 to 1 teaspoon milk.
Source:
Food and Wine Magazine Feb. 1995
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