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Hot Cross Buns




Source of Recipe


(Kimberlyn)


Recipe Introduction


A classic English Easter tradition!


List of Ingredients




1/4 cup scalded milk
2 pkgs. rapid rise yeast
1/2 cup warm water (110 degrees)
1/2 cup canola oil
3/4 tsp salt
1/3 cup sugar
3 1/2 to 4 cups flour
1 tsp cinnamon
3/4 cup egg beaters or 3 eggs
2/3 cup dried currants (not raisins)
1 egg white

Recipe



Soften yeast in 1/2 cup warm water in a small bowl.

Combine milk, oil, sugar and salt and cool until lukewarm.

Mix 1 cup of flour with the cinnamon (I sifted it together). Beat the flour mixture into milk mixture on low speed. Add egg beaters or eggs. Beat well. Stir in yeast and currants. Beat in remaining flour (enough to make a soft dough). Cover and let rise till double (about 1 1/2 hours to 2 hrs.).

Punch down and roll out to 1/2". Cut rolls out with a 2 1/2" round cutter. Shape into buns. Place on a greased cookie sheet 1 1/2" apart. Cover and let rise in a warm place till almost double (about 1 to 1 1/2 hr).

Cut shallow cross in each bun with sharp scissors with fine points (I use a clean pair of manicure scissors). Brush with egg white. Bake at 375 degrees for 10 to 15 minutes until golden brown. Don’t get too brown or they will be dry. Cool slightly, then frost.

FROSTING:
3/4 cup confectioner’s sugar mixed with left over egg white, 1 tsp of vanilla, and a dash of salt. If too stiff, add a little water. With a pastry tube or whatever, pipe on frosting on crosses. Sometimes I just use a spoon to dribble it on.

Makes 20 to 24. Usually it makes about 22!