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Easter Hot Cross Buns

"We looked forward to eating Mom's hot cross buns on Easter morning for many years," recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!

6 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

2 teaspoons active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
Dash ground allspice
1 egg yolk
1 tablespoon water
ICING:
1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 to 1 teaspoon 2% milk

Directions

In a small bowl, dissolve yeast in milk. Stir in butter, egg, sugar
and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and
allspice; add to the yeast mixture and mix well. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
4-6 minutes. Place in a greased bowl, turning once to grease top.

2 of 2

Easter Hot Cross Buns (continued)

Directions (continued)

Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a
baking sheet coated with cooking spray. Using a sharp knife, cut a
cross on top of each bun. Cover and let rise until doubled, about 30
minutes.
Beat egg yolk and water; brush over buns. Bake at 375° for 13-15
minutes or until golden brown. Cool on wire racks. Combine icing
ingredients; pipe over buns. Yield: 6 buns.

Nutrition Facts: One bun equals 215 calories, 4 g fat (2 g saturated fat), 78 mg cholesterol, 142 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.