Ingredients: |
Ingredients: Glaze:
3/4 c. sifted icing sugar
1 tbsp. hot milk
1/4 tsp. vanilla
Buns:
3/4 c. milk
1 tbsp. sugar
1 tsp. sugar
1/2 c. lukewarm water
1 package active dry yeast
1 1/2 c. all purpose flour
1/4 c. butter or margarine
1/2 c. sugar
1 egg, beaten
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. currants
2 - 2 1/4 c. all purposed flour
1 egg white, slightly beaten
1 tbsp. water
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Directions: |
Directions:Scald milk. Pour into a large bowl and add 1 tbsp. sugar; cool to lukewarm. Meanwhile, dissolve 1 tsp. sugar in the lukewarm water. Over this, sprinkle the dry yeast. Let stand for 10 minutes, then stir briskly with a fork.
Add softened yeast to the lukewarm milk mixture. Stir, then add 1 1/2 cups flour and beat until very smooth. Cover and let rise until light and bubbly (about 45 minutes). Keep at a temperature of about 80º.
Cream together egg, salt, cinnamon, cloves and currants. Then work in the 2 - 2 1/4 cups of flour. Turn onto a lightly floured board and knead until smooth and elastic (about 5 minutes); shape into a smooth ball.
Place dough in a lightly greased bowl; grease the top slightly. Cover and let rise until doubled in bulk - about one hour - keep the dough in a warm place. Punch down the risen dough and turn onto a lightly floured board. Divide into two equal pieces and shape each into a smooth ball. Cover and let rest for 10 minutes.
Divide each ball of dough into 9 pieces and shape each into a flattened bun. Arrange on greased baking sheets, 2" apart. Cover and let rise until doubled in bulk (about 45 minutes).
Combine the egg white and water; brush onto risen buns. Slash the top of each bun in the form of a cross.
Bake in preheated 400ºF oven for 15 - 18 minutes. Drizzle glaze over hot buns following the crevices. |
This recipe for Hot Cross Buns is from