Hot Cross BunsMix together warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast. If you have a bread machine, put the mixture in and start the dough cycle. 5 minutes before kneading is finished, add the currants and cinnamon. Leave in the machine until doubled in size. If you don't have a bread machine, after mixing all these ingredients together, knead the dough for approximately 10 minutes. Then, place the dough in a slightly oiled bowl and set aside in a draft-free place until doubled in size, approximately 1 hour.
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons butter
- 1 tablespoon instant powdered milk
- 1/4 cup white sugar
- 3/8 teaspoon salt
- 1 egg
- 1 egg white
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 3/4 cup currants
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 2 tablespoons water
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons milk
After the dough has doubled in size, punch the dough down, place on a floured surface, cover, and let it rest for approximately 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
To make crosses, with a sharp or serrated knife, gently cut the shape into the top of each roll. Then, mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
Mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
Makes 12
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