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HOT CROSS BUNS

Source of Recipe

From the Light and Tasty April/May magazine


List of Ingredients

4 to 5 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fat free milk (regular ok)
1/4 cup butter or margarine
2 eggs
3/4 cup raisins
1 egg yolk
2 Tablespoons cold water

ICING
1 1/2 cups confecioners sugar
1/4 teaspoon grated orange peel-optional
4 teaspoons orange juice ( I used 6 teaspoons, 4 orange and 2 grapefruit juice)

In a large mixing bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a sauce pan heat milk and butter to 120 to 130 degrees. Add to dry ingredients; beat until moistened. Add eggs; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with non stick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a lightly floured surface. Divide into 16 to 18 pieces; shape each into a ball. Place in 2 9 inch round (could use square) pans coated with non stick cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled; about 1/2 hour.

Beat egg yolk and water; brush over buns. Bake 375 degrees for 18 to 22 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls. Yield 16 to 18 rolls.


Recipe

These are very good rolls and if you just wanted breakfast buns, do not cut the cross and just ice the top.