Lyons Family Cookbook

Hot Cross Buns

1

package (1/4 ounce) active dry yeast

1

Tbs

plus 1/2 cup sugar, divided

1

cup

warm milk (110° to 115°)

1/4

cup

butter, cubed

1/2

cup

currants (or raisins)

1

egg, lightly beaten

3/4

tsp

salt

3-1/2 to 3-3/4

cups

all purpose unbleached white flour

1 1/2

tsp

cinnamon

1/4

tsp

nutmeg

ICING:

2/3

cup

confectioners' sugar

1

tsp

butter, softened

1/4

tsp

vanilla extract

2 to 3

tsp

milk

1

In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth.

2

Mix cinnamon and nutmeg with flour and stir in enough of this flour mixture to form a soft dough, about 3 1/2 cups.

3

Turn onto a floured surface (use the remaining 1/4 cup of flour from above). Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

4

Punch dough down. Divide into 12 portions. Shape each into a ball. Place in a greased 13 x 9" baking pan. Cover and let rise until doubled, about 45 minutes.

5

Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.

6

For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" or a "cross" on top of each bun. Yield: 1 dozen.

Source

Source: Taste of Home