Traditional Hot Cross Buns

Name: Traditional Hot Cross Buns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2-1/2 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm whole milk (110° to 115°); 2 large eggs, room temperature; 1/3 cup butter, softened; 1/4 cup sugar; 1-1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 6 to 7 cups all-purpose flour; 1/2 cup dried currants; 1/2 cup raisins; 1 large egg yolk; 2 tablespoons water; ICING:; 1-1/2 cups confectioners' sugar; 4 to 6 teaspoons whole milk

TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. YIELD: 2-1/2 dozen.

On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

Directions

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Nutrition Facts

1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.