Hot Cross Buns
In England, hot cross buns are traditionally eaten on Good Friday; they are marked on top with a cross, wither cut in the dough or composed of strips of pastry. This updated version has a delicious frosting cross.
|3/4 cup||warm water (110 degrees f/45 degrees c)|
|1 tablespoon||instant powdered milk|
|1/4 cup||white sugar|
|3 cups||all-purpose flour|
|1 tablespoon||active dry yeast|
|3/4 cup||dried currants|
|1 teaspoon||ground cinnamon|
|1/2 cup||confectioners' sugar|
|1/4 teaspoon||vanilla extract|
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 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.
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.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.