Hot Cross Buns

By Hester

Ingredients

• 1/2 cup warm water
• 1 teaspoon sugar
• 1 tablespoon active dry yeast(package)
• 1/4 cup butter or margarine, softened
• 1/4 cup sugar
• 1 egg, room temperature
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup warm milk
• 1 cup flour
• 1/2 cup currants
• 2 tablespoons cut candied peel, finely chopped, optional
• 2 1/4 cups flour
• Glaze
• 1/2 cup icing sugar
• 1 1/2 teaspoons water
• 1/4 teaspoon vanilla

Details

Servings 18

Preparation

Step 1

Stir water and sugar together to dissolve. Sprinkle yeast over water. Let stand 10 minutes. Stir.

Cream butter and sugar together. Beat in egg until fluffy. Mix in salt, cinnamon and milk. Beat in firs amount of flour. Mix in yeast mixture.

Mix in currants and peel. Add remaining flour. Mix well, adding a bit more if necessary to make a soft dough. Let dough rest 10 minutes, then knead until smooth and elastic. Place in greased bowl turning to bring greased part top of bowl. Cover. Let rise in a warm place to double in size, about 1 hour.

Punch dough down. Shape into 18 balls. Place on greased baking sheet or 2 pans 8 x 8 inch allowing room for expansion. Cut a deep cross in each bun with lightly greased scissors. Cover and let rise until almost double in size or until light. Bake in 400F oven for about 20 minutes. Brush with butter and cool on rack. Ice crosses when cool.

GLAZE: Mix all together adding a few more drops of water if needed to make a barely pourable glaze. Pipe or drizzle into crosses.