Recipe: Hot Cross Buns
Yield: 36 muffins
2 c milk, scalded and cooled to lukewarm
2 tsp sugar
1/2 c warm water
2 envelopes active dry yeast
3 c flour
1/2 c butter, softened
3/4 c sugar
2 large eggs
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 c currants or raisins
3 1/2 c flour
2 tsp butter, softened, for brushing tops
1 c icing sugar
1 tbsp milk or water
1/4 tsp vanilla
Pour warm milk into large bowl.
Stir first amount of sugar into warm water in a small bowl.
Sprinkle yeast over top. Let stand for 10 minutes; stir to dissolve yeast. Add to mil and stir.
Beat in first amount of flour until very smooth. Cover with wax paper (grease it first) and a tea towel. Let rise in a warm spot for about 50 minutes. Mixture should be light and bubbly.
Cream butter and second amount of sugar in another bowl. Beat in eggs, one at a time. Add next 5 ingredients and stir to mix well. Add to flour mixture.
Work in enough of the remaining flour until dough pulls away from sides of the bowl. Turn out onto floured surface and knead about 5 minutes until smooth and elastic. Place dough in greased bowl, turning once to grease top. Cover with tea towel and place in warm spot to rise for about 1 hour or until doubled in size. Punch down dough. Divide into three equal portions and then divide each portion into 12 pieces. Shape into buns.
Arrange in 3 8x8 inch greased pans. Cover with tea towel and let rise 1 hour until doubled in size. Using scissors, or a very sharp knife, cut tops to make a cross about 1/8 inch deep. Bake in 375 degree oven for 12 to 15 minutes. Turn out onto racks to cool.
Brush warm tops with butter. Let cool completely.
Mix all 3 ingredients together to make a barely pourable glaze. Drizzle or pipe over slashes in cooled buns.