Hot Cross Buns Recipe
Ingredients
| 1 pkg. Pillsbury Hot Roll Mix | ||
| Warm water | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup currants or raisins | ||
| 3 tablespoons chopped citron, if desired | ||
| Cinnamon | 1 Teaspoon | |
| Soft butter or margarine | ||
| Powdered sugar | 1/2 Cup (16 tbs) (Frosting) | |
| Butter/Margarine | 1 1/2 Teaspoon, softened (Frosting) | |
| 1 teaspoon milk or light cream | ||
| Vanilla | 1/4 Teaspoon (Frosting) | |
Directions
Prepare hot roll mix with water and egg as directed on package, adding currants, citron and cinnamon with the flour mixture.
Cover; let rise in warm place until doubled in size, 45 to 60 minutes.
Grease (not oil) 8 or 9 inch square pan.
On well-floured surface, toss dough lightly until no longer sticky.
Divide dough into 16 equal portions and shape into round balls.
Place in greased pan.
Cover; let rise until doubled in size, 30 to 45 minutes.
Preheat oven to 375° F.
Bake 20 to 25 minutes until golden brown.
Brush with soft butter; cool slightly.
To prepare Frosting, stir all ingredients together in small bowl until of spreading consistency.
Form frosting cross on top of each bun with decorating tube
Cover; let rise in warm place until doubled in size, 45 to 60 minutes.
Grease (not oil) 8 or 9 inch square pan.
On well-floured surface, toss dough lightly until no longer sticky.
Divide dough into 16 equal portions and shape into round balls.
Place in greased pan.
Cover; let rise until doubled in size, 30 to 45 minutes.
Preheat oven to 375° F.
Bake 20 to 25 minutes until golden brown.
Brush with soft butter; cool slightly.
To prepare Frosting, stir all ingredients together in small bowl until of spreading consistency.
Form frosting cross on top of each bun with decorating tube
Chef
