Hot Cross Buns
- 4 ¼ to 4 ¾ cups All purpose flour
- 1/3 cup Sugar
- 2 packages (8 g each) Active Dry Yeast
- 1 tsp. Ground cinnamon
- 1 ¼ tsp Salt
- ¼ tsp Ground allspice
- ¼ tsp Ground nutmeg
- 1 cup Evaporated milk
- ½ cup Water
- 1/3 cup Butter, cut into pieces
- 2 eggs
- 1 cup Dried fruit (raisins and/or chopped mixed fruit)
- 1 Egg white, lightly beaten
- 1 ½ cups Sifted icing sugar
- 1-2 tbsp Evaporated milk
- ½ tsp Vanilla extract
In a large bowl, combine 1 ½ cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg.
Heat milk, water and butter until very warm (120F-130F). Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and ½ cup flour; beat 2 minutes at high spoon.
With spoon, stir in dried fruit and enough remaining flour to make soft dough.
Knead on floured surface until smooth and elastic, about 5-7 minutes.
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place until doubled in size, about 45-60 minutes.
Punch dough down.
Divide into 18 equal pieces; shape into smooth balls.
Place in 2 greased 8” square or round baking pans.
Cover; let rise in draft-free place until doubled in size, about 30-45 minutes.
Brush egg white over rolls.
Bake at 375F for 20 minutes or until done.
Remove from pans & let cool on wire racks.
Combine ingredients for icing, stirring until smooth.
Drizzle or pipe icing onto each roll to make a cross.
Makes 18 buns.