Hot Cross Buns

* Exported from MasterCook *

Hot Cross Buns

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 30 Preparation Time :0:00
Categories : Gluten-Free Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 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 cups all-purpose flour -- 6-1/2 to 7 cups
4 eggs
1/2 cup dried currants
1/2 cup raisins
GLAZE AND ICING:
2 Tablespoons water
1 egg yolk
1 cup confectioner's sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk, sugar,
butter, vanilla, salt, nutmeg and 3 cups of flour; beat
until smooth. Add eggs, one at a time, beating well after
each. Stir in the currants, raisins and enough remaining
flour to form a soft dough. Turn on a floured board; knead
until smooth and elastic, 6-8 min. Place in a greased bowl,
turn once. cover and let rise in a warm place until doubled,
about 1 hour. Punch dough down; shape into 30 balls. Place
on greased baking sheets. Cut a cross on top of each with a
sharp knife. Cover and let rise until doubled, about 30 min.
Beat water and egg yolk; brush over rolls. Bake at 375 for
12-15 min. Cool on wire racks. For icing, combine
ingredients until smooth; drizzle over rolls.







- - - - - - - - - - - - - - - - - -