Hot Cross Buns

     Today, on Easter Sunday, we've heard many traditions explained and celebrated. Symbols of Easter that remind us of our Christian faith include the Holy Cross, decorated eggs, Easter lilies, lambs, and Hot Cross Buns. Our family usually enjoys an Easter dinner of ham, cheesy potatoes, asparagus, and deviled eggs. Today our pre-church snack was Hot Cross Buns.
     Traditionally, Hot Cross Buns are made with currents or raisins and marked with a cross slit into the top and piped icing forming a cross on top. The buns were eaten during Lent and especially on Good Friday. This recipe for Hot Cross Buns would also work anytime for a sweet, spicy and fruity bread. Thanks to Fleischmann's Breadworld for the great recipe for any brunch celebration.

HOT CROSS BUNS    

 Ingredients: 

3 ¼ - 3 ¾ cups all-purpose flour

3 tablespoons sugar

1 envelope RapidRise yeast

1 teaspoon salt

1 teaspoon freshly grated lemon peel

¼ teaspoon ground nutmeg

½ cup milk

¼ cup water

¼ cup butter or margarine

2 eggs

½ cup dried currants or raisins

1 egg white. lightly beaten

Glaze:

Your favorite icing/glaze or –

¾ cup powdered sugar

½ teaspoon pure vanilla extract

2-3 teaspoons milk

To make dough: Combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg in a large mixer bowl. Heat milk, water and butter until very warm (120-130 degrees); stir into flour mixture. Stir in eggs, currents, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball. Place (2 inches apart) on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 35-50 minutes. With sharp knife, cut a shallow cross in the top of each bun. Brush egg white over tops. Bake at 375 degrees for 15-18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing in shape of cross.

 

The dough kneaded well even though
it was soft......

and a bit sticky for my helper's hands!

The balls of dough rose to a larger bun than I thought they would!
Here you can see the crosses cut into the dough. 

Baked, ready for icing. 

My notes:

I used a dough whisk to mix the dough before kneading.

We like craisins instead of raisins or currents.

Next time, I’ll make more than 12 balls, the buns were large!

fun tools to have - a dough whisk and a lame (dough knife for
slashing dough - basically a razor with a handle)