Glazed Hot Cross Buns Recipe
Ingredients
| Flour | 3 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Margarine | 4 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Yeast package | 1 | |
| 1/2 tsp. grated lemon rind | ||
| Currants | 2 Ounce | |
| Confectioners' sugar glaze | ||
Directions
Sift 3 cups flour, salt and sugar together; work in margarine until of fine crumb consistency.
Combine milk and 1/2 cup water; heat to scalding point.
Cool to lukewarm; stir into egg.
Dissolve yeast in luke warm mixture.
Form well in flour mixture; pour liquid into well.
Stir until blended; add lemon rind and currants.
Spread remaining flour on board; knead dough, working in flour until smooth.
Place dough in greased bowl; cover.
Let rise until doubled in bulk.
Punch down; pull dough off in small pieces.
Shape into buns; arrange on greased and floured pan.
Let rise until doubled in bulk.
Snip crosses on tops of buns with scissors.
Bake at 400 degrees for about 15 minutes.
Glaze hot buns with confectioners' sugar glaze.
Combine milk and 1/2 cup water; heat to scalding point.
Cool to lukewarm; stir into egg.
Dissolve yeast in luke warm mixture.
Form well in flour mixture; pour liquid into well.
Stir until blended; add lemon rind and currants.
Spread remaining flour on board; knead dough, working in flour until smooth.
Place dough in greased bowl; cover.
Let rise until doubled in bulk.
Punch down; pull dough off in small pieces.
Shape into buns; arrange on greased and floured pan.
Let rise until doubled in bulk.
Snip crosses on tops of buns with scissors.
Bake at 400 degrees for about 15 minutes.
Glaze hot buns with confectioners' sugar glaze.
Chef
