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hot non-cross buns

I know most people think of hot cross buns for Easter.  I think of them for any time, and usually not Easter.  This year it was a couple of weeks after Easter when I made them.  I have a got recipe but I wanted to try something new.  I think I found something better.  I want to make them again but I need to write the recipe down, which is what I am doing today.

Hopefully, the evening with much tea, I will finish the last sleeve of my sweater.  I am also washing a canvas drop cloth to make a bag.  I have been looking at the origami type bags for ahwile now, pondering making them.  I saw one today in a linen with a leather accent.  $165.  The drop cloth I bought was $12 for the same look.  I was thinking it would be great for taking fiber, a spindle, and crocheting on my trip.  And if I truly enough extra time, a few extra Mother Day prezzies.

Now, tea, typing.  Get the recipe recorded!

hot non-cross buns

sourdough starter

1 cup flour

3/4 cup water

1 cup milk

4 tablespoons butter

1 egg

1/4 cup sugar

1/2 teaspoon salt

3/4 cup dried currants

about 4 cups flour

3 tablespoons honey

1 tablespoon butter

1/2 teaspoon cinnamon

white frosting of your choice (powdered sugar, vanilla, milk)

The night before, mix sourdough starter, 1 cup flour, and 3/4 cup water in a large bowl.  Cover and let get bubbly.  In the morning, take a bit of the starter out for next time.

Mix in the milk, 4 tablespoons butter, sugar, egg, and allspice.  Mix in the currants.  Mix in two cups of flour.  You should have a thick dough.  Cover and let sit for about two hours or until bubbly.

Mix in the salt and 1 cup flour.  Keep adding flour until you have a stiff dough.  Turn out onto a counter and knead until smooth.  Do not add too much extra flour so you will have a lighter bread.  Put back in a clean bowl and let rise.

I divided my dough into 18 small balls because I wished to use my small muffin pans.  You can make larger buns and just place them on a cookie sheet.  Roll the dough the size you wish and either put in a greased muffin pan or on a baking sheet covered with parchment paper.  Those on the parchement paper, flatten bit.  Cover, and let rise for one hour.  The buns need to be puffy.

Bake at 425 degrees Fahrenheit for 20 minutes.  They will be golden.

After you take them out of the oven, in a small saucepan mix the honey, 1 tablespoon of butter, and cinnamon.   While the buns are still warm, brush or dip each bun in the honey mixture.

After the buns are cool, frost.  I always do more then just the simple cross.  But they are homemade so why not?

I think another batch.  I do not think there will be time before gallivanting.  When I get back.

Time for sweater immersion, Battlestar Galactica, put the drop cloth in the dryer, and tea.  Just a quiet evening.

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