* Exported from MasterCook *

Hot Cross Buns

Recipe By : Taste of Home, Feb/Mar 1996
Serving Size : 30 Preparation Time :0:00
Categories : Gluten-Free Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pkg active dry yeast
1/2 c Water -- warm (110 to 115?F)
1 c Milk -- warm (110 to 115?F)
1/2 c Sugar
1/4 c Butter -- softened
1 ts Vanilla extract
1 ts Salt
1/2 ts Ground nutmeg
6 1/2 c All-purpose flour -- up to 7 c
4 Eggs
1/2 c Dried currants
1/2 c Raisins
Glaze & Icing:
2 tb Water
1 Egg yolk
1 c Confectioner's sugar
4 ts Milk
1/4 ts 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 to 8 minutes. 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 minutes. Beat
water and egg yolk; brush over rolls. Bake at 375?F for 12 to
15 minutes. Cool on wire racks. For icing, combine ingredients until
smooth; drizzle over rolls.


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