Hot Cross Buns
Ingredients
Dough
- 3-1/4 to 3-3/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1 teaspoon freshly grated lemon peel
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup butter OR margarine
- 2 eggs
- 1/2 cup dried currants OR raisins
- 1 egg white, lightly beaten
Powdered Sugar Glaze
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 to 3 teaspoons milk
PRODUCTS
Instructions
- 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° to 130°F); stir into flour mixture. Stir in eggs, currants, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 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 to 50 minutes.
- With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375°F for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross.
- Powdered Sugar Glaze: Combine all icing ingredients in a small bowl; stir until smooth.
[um_bookmarks_button]
