Hot Cross Buns

• 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

Mix 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.

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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