MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Hot Cross Buns
Categories: Breads, Fruits, Citrus
Yield: 4 Servings

4 1/2 c All-purpose flour
1 pk Active dry yeast
3/4 ts Ground cinnamon
1/4 ts Ground nutmeg
ds Ground cloves
3/4 c Milk
1/2 c Butter
1/3 c Granulated sugar
3 lg Eggs
2/3 c Currants or raisins
1/4 c Diced candied orange peel
- (opt)
1 Beaten egg white
1 c Sifted powdered sugar
1/4 ts Vanilla
1 tb Milk or orange juice

In a large mixing bowl combine 2 cups flour, yeast,
cinnamon, nutmeg, and cloves. In a pan heat and stir milk,
butter, sugar, and 1/2 teaspoon salt until warm (120ºF to
130ºF) and butter almost melts. Add milk mixture to dry
mixture. Add eggs. Beat with an electric mixer on low to
medium speed 30 seconds, scraping bowl. Beat on high 3
minutes. Stir in currants and orange peel (if desired),
and as much remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough
remaining flour to make a moderately soft dough (3 to 5
minutes total). Shape into a ball. Place in a greased
bowl, turning once. Cover; let rise in a warm place until
double (about 1-1/2 hours).

Punch dough down. Turn onto floured surface. Cover; let
rest 10 minutes. Divide dough into 20 portions. Shape
portions into smooth balls. Place balls 1 1/2" apart on
greased baking sheet. Cover; let rise till nearly double
(45 to 60 minutes).

Using a sharp knife, make a crisscross slash across top of
each bun. In small bowl combine beaten egg white and 1
tablespoon water. Brush mixture of egg white and water
over rolls. Bake in a 375ºF/190ºC oven 12 to 15 minutes or
until golden brown. Cool slightly. For icing, in a mixing
bowl combine powdered sugar, vanilla, and milk or juice.
Stir in additional milk or juice, 1 teaspoon at a time,
until icing is of drizzling consistency. Drizzle icing
into slashes atop each bun. Serve warm.

Makes 20 servings.

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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