Hot Cross Buns
List of Ingredients
Two (.25-oz.) packages Active Dry Yeast
1/2 cup warm Water
1 cup warm Milk
1/2 cup Granulated Sugar
1/4 cup Butter, softened
1 tsp. Vanilla Extract
1 tsp. Salt
1/2 tsp. ground Nutmeg
7 cups All-purpose Flour (divided)
4 large Eggs
1/2 cup Currants
1/2 cup Raisins
2 Tbs. Water
1 Egg Yolk
Icing Ingredients:
1 cup Confectioners' Sugar
4 tsp. Milk
Dash of Salt
1/4 tsp. Vanilla Extract
Recipe
Warm both the water and milk to 110-F degrees.
In a large mixing bowl, dissolve the yeast in the warm
water, then stir in the milk. Add this warm, milky mixture to the sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and remaining flour, forming a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Place the dough in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, usually about 1 hour.
Punch the dough down and shape into 30 balls. Place on greased baking sheets.
Using a sharp knife, cut a cross or "X" on the top of
each roll. Cover again and let rise until doubled, about
30 minutes.
Beat the water and egg yolk together and brush over the
tops of the rolls. Bake in a pre-heated 375-F degree oven
for 12 to 15 minutes.
Meanwhile, prepare the icing by combining the onfectioner's
sugar, milk, salt, and vanilla extract in a small bowl. Stir until smooth. Adjust sugar and milk to form an icing
that flows easily.
Remove the buns from the oven and cool completely on wire racks.
Drizzle icing over the top of each roll following the
lines of the cut cross. Store in an airtight container.
Makes About 2 1/2 Dozen
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