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Hot Cross Buns

With their tender texture and pretty frosted crosses, these Easter buns are both tasty and attractive. Dolores Skrout of Summerhill, Pennsylvania adds a little orange juice to the frosting for a delicate citrusy flavor.

18 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

4 to 5 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup fat-free milk
1/4 cup butter
2 eggs
3/4 cup raisins
1 egg yolk
2 tablespoons cold water
ICING:
1-1/2 cups confectioners' sugar
1/4 teaspoon grated orange peel
4 teaspoons orange juice

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, cinnamon and
salt. In a saucepan, heat milk and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add eggs; beat until
smooth. Stir in raisins 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 bowl coated with cooking spray, turning once
to coat top. Cover and let rise in a warm place until doubled, about

2 of 2

Hot Cross Buns (continued)

Directions (continued)

1 hour.
Punch dough down; turn onto a lightly floured surface. Divide into 18
pieces; shape each into a ball. Place in two 9-in. round baking pans
coated with cooking spray. Using a sharp knife, cut a cross on top
of each roll. Cover and let rise in a warm place until doubled,
about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375° for 18-22
minutes or until golden brown. Remove from pans to wire racks to
cool. Combine icing ingredients; pipe crosses onto rolls. Yield:
1-1/2 dozen.

Nutrition Facts: One bun equals 207 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 107 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.