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Hot Cross Buns




Source of Recipe


Taste of Home magazine..Feb/March 1996






List of Ingredients



• 2 pkgs. active dry yeast
  
• 1/2 cup warm water (110 to 115)
  
• 1 cup warm milk
  
• 1/2 cup sugar
  
• 1/4 cup butter, softened
  
• 1 tsp. vanilla
  
• 1 tsp. salt
  
• 1/2 tsp. ground nutmeg
  
• 6-1/2 to 7 cups flour
  
• 4 eggs
  
• 1/2 cup dried currants
  
• 1/2 cup raisins
  
• GLAZE AND ICING:
  
• 2 tbsp. water
  
• 1 egg yolk
  
• 1 cup confectioners' sugar
  
• 4 tsp. milk
  
• 1/4 tsp. vanilla
  






Instructions



1. In a mixing bowl dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups flour. Beat until smooth.
   
2. Add eggs, one at a time, beating well after each. Stir in currants and raisins and enough flour to make a soft dough.
   
3. Turn onto a floured surface and 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. Punch dough down.
   
4. 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 double. Beat water and egg yolk, brush over rolls.
   
5. Bake at 375 degrees for 12-15 minutes. Cool on wire racks.
   
6. For Icing: Combine sugar, milk, and vanilla until smooth. Drizzle over rolls. Yield: 2-1/2 dozen.