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Citrusy Hot Cross Buns

 Citrusy Hot Cross Buns
These traditional buns with a delicate orange flavor are always on our Easter menu. But my family enjoys them so much that I also prepare them throughout the year.
24 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup raisins
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated orange peel
  • 4-1/2 cups all-purpose flour
  • EGG WASH:
  • 1 egg
  • 1 tablespoon cold water
  • ICING:
  • 1 cup confectioners' sugar
  • 1-1/2 teaspoons butter, softened
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • eggs, butter, salt, cinnamon and allspice and 3 cups of flour. Beat

2 of 2

Citrusy Hot Cross Buns (continued)

Directions (continued)

  • until smooth. Stir in raisins, lemon and orange peel and enough
  • 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. Turn onto a lightly floured surface; divide into 24
  • pieces. Shape each into a ball. Place 2 in. apart on greased baking
  • sheets. Cover and let rise until doubled, about 30 minutes.
  • Beat remaining egg with water; brush over rolls. Bake at 375° for
  • 20-25 minutes or until browned. Remove from pans to wire racks to
  • cool.
  • For icing, combine sugar, butter, vanilla and enough milk to achieve
  • desired consistency. Pipe an "X" on top of each bun. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 175 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 140 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.