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Hot Cross Buns

These golden buns, with a light seasoning from cinnamon and allspice, were a family Easter tradition. My mom made them only once a year using her mother's recipe. Icing crosses make a tasty topping and reflect the meaning of the holiday. -Lorrie Bailey, Pulaski, Iowa

24 ServingsPrep: 40 min. + rising Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4-1/2 to 5 cups all-purpose flour
1 cup dried currants
1 egg white, lightly beaten
ICING:
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
4 to 6 teaspoons 2% milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat
until smooth. Stir in currants and enough remaining flour to form a
soft dough.
Turn onto a floured surface; 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 hour.

2 of 2

Hot Cross Buns (continued)

Directions (continued)

Punch dough down. Cover and let rest for 10 minutes. On a lightly
floured surface, roll out to 1/2-in. thickness. Cut with a floured
2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased
baking sheets. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Bake at 350° for 12-15 minutes or until
golden brown. Remove from pans to wire racks to cool.
For icing, combine the sugar, vanilla and enough milk to achieve
piping consistency. Pipe a cross on top of each bun. Yield: 2
dozen.

Nutrition Facts: 1 serving equals 187 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 211 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.