Pineapple Hot Cross Buns

Course : Breads
Serves: 1
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1 can crushed pineapple -- (1 lb. 4 oz.)
2 packages active dry yeast
1/3 cup lukewarm water
1/3 cup lukewarm pineapple syrup
3 large eggs -- lightly beaten
1/3 cup sugar
1/2 cup shortening -- melted
1 teaspoon salt
1/2 teaspoon mace
5 cups all-purpose flour -- sifted
1/3 cup currants
1/3 cup citron -- finely chopped
1/4 Cup melted butter
---pineapple glaze
1/2 cup reserved crushed pineapple -- drained
1 3/4 cups powdered sugar -- sifted

Preparation / Directions:

Drain pineapple well, pressing out and reserving syrup. Set aside 1/2 cup drained pineapple for glaze. Soften yeast in lukewarm waster and 1/3 cup pineapple syrup. Combine eggs, sugar, melted shortening, salt and mace. Stir in 1/2 cup flour, then add yeast mixture and beat well. Stir in currants, citron and remaining drained pineapple. Beat in remaining flour, reserving about 1/2 cup for kneading, to form a moderately soft dough. Turn dough out onto lightly floured board. Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up. Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours). Punch down, then divide evenly into 24 pieces. Shape into buns and place about 2 inches apart on greased baking sheets. Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour). With sharp razor blade or scissors, cut a 1/4 inch deep cross in the top of each bun. Bake in center of moderate oven (350 degrees) about 20 minutes. When cool, frost with Pineapple Glaze. Makes 2 dozen buns. GLAZE Combine 1/2 cup reserved drained, crushed pineapple with 1 3/4 cups sifted powdered sugar in small bowl. Makes 3/4 cup.


Nutritional Information:

4784 Calories (kcal); 123g Total Fat; (23% calories from fat); 89g Protein; 835g Carbohydrate; 561mg Cholesterol; 2327mg Sodium

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