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
- 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
- 1-3/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 4 to 6 teaspoons 2% milk
- 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.
- 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.
Originally published as Hot Cross Buns in Taste of Home February/March 2002, p35
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