Hot Cross Buns

Yield: 18 buns

Ingredients

Buns

• 1 cup milk
• 2 tablespoons butter
• 1 package active dry yeast
• 1/4 cup warm water (110 to 115 degrees F)
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup California raisins or Zante currants
• 2 eggs, well beaten
• 1 egg yolk, diluted with 1 teaspoon water for topping

Lemon Icing

• 1 cup powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon water

Instructions

Buns

1. Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water.
2. Sift flour with sugar, salt and cinnamon in a large bowl.
3. Stir in raisins until well coated.
4. Stir in eggs, cooled milk and yeast; blend well.
5. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
6. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2 inches apart. Brush each bun with diluted egg yolk. Snip 1/2 inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
7. Bake at 400 degrees F for about 8 to 10 minutes, or until lightly browned.
8. Cool on wire racks about 5 minutes.
9. Drizzle icing on the cross.

Lemon Icing

1. Combine powdered sugar, lemon juice and water; beat until smooth.

Nutrition

Per serving: Calories 200 (Calories from Fat 12%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 173; Total Carbohydrate 39; Dietary Fiber 2; Sugars 16; Protein 5; Calcium 31; Iron 2

Attribution

Recipe and photo used with permission from: California Raisins