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HOT CROSS BUNS




Source of Recipe


Taste of Home Newsletter
HOT CROSS BUNS

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins

GLAZE AND ICING:
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

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; turn 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 degrees for 12-15 minutes. Cool on wire racks. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2-1/2 dozen.