Hot Cross Buns |
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Hot cross buns! Hot cross buns! One a penny. Two a penny. Hot cross buns. Now you don’t have to charge for these warm, delicious sweet buns, but don’t be surprised if you get paid in compliments. 2 (1/4 oz.) packages active dry yeast 1/2 cup warm water (110 to 115 degrees) 1 cup warm milk (110 to 115 degrees) 1/2 cup sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon ground nutmeg 6-1/2 to 7 cups all purpose flour 4 eggs 1/2 cup raisins 1/2 cup dried currants (optional) Glaze 2 tablespoons water 1 egg yolk 1 cup confectioners sugar 4 teaspoons milk 1/4 teaspoon vanilla extract Directions Preheat oven to 375 degrees. In a mixing bowl, dissolve yeast in warm water. Add in milk, sugar, butter, vanilla, nutmeg, salt and 3 cups of flour. Beat mixture until smooth. Add eggs, one at a time; beat well after each one is added. Stir in raisins and currants (if using). Add enough remaining flour to form a soft dough. Turn dough onto a floured surface. Knead until dough is a smooth and elastic consistency, about 6 to 8 minutes. Place the dough into a greased bowl and turn over once to grease the top. Cover dough and let it rise in a warm place until it has doubled in size, about 1 hour. Punch dough down and shape into 30 individual balls. Place dough balls onto greased baking sheets. With a sharp knife, cut a cross pattern on top of each roll. Cover rolls and let them rise until doubled in size, about 30 minutes. Combine water and egg yolk; beat thoroughly. Brush over rolls. Bake for 12 to 15 minutes. Cool rolls on wire racks. Glaze Directions Combine sugar, milk and vanilla until smooth. Drizzle over rolls.
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