Hot Cross Buns Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Warm milk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Currants | 1/2 Cup (16 tbs), dried | |
| Raisins | 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon (GLAZE/ICING:) | |
| Egg yolk | 1 (GLAZE/ICING:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE/ICING:) | |
| Milk | 4 Teaspoon (GLAZE/ICING:) | |
| Vanilla extract | 1/4 Teaspoon (GLAZE/ICING:) |
Directions
In a mixing bowl, dissolve yeast in water.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in the currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375° for 12-15 minutes.
Cool on wire racks.
For the icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in the currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375° for 12-15 minutes.
Cool on wire racks.
For the icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
Chef
