Hot Cross Buns

Hot Cross Buns
2 Pkgs. Active dry yeast (1/4 oz. ea. pkg.)
1/2 C Warm water (110 to 115 deg)
1 C Warm milk (Same as above)
1/2 C Sugar
1/4 C Butter, softened
1 tsp. Vanilla extract
1 tsp. Salt
1/2 tsp. Ground nutmeg
6 1/2 to 7 C All purpose flour
4 Eggs

1/2 C Dried currants
1/2 C Raisins

Glaze and icing
2 Tbsp. Water
1 Egg yolk
1 C Confectioner’s Sugar
4 Tbsp. Milk
1/4 tsp. 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 addition. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn onto a floured board and kneed until elastic and smooth, 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 deg. for 12-15 minutes. Cool on wire racks. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 1 1/2 dozen.


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