Hot Cross Buns Recipe

For Dough:

2 pkg (1/4 ounce each) active dry yeast
2 c. warm whole milk (110° to 115°)
2 large eggs
1/3 c. butter, softened
1/4 c. sugar
1-1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
6 to 7 c. all-purpose flour
1/2 c. dried currants
1/2 c. raisins
1 large egg yolk
2 T. water

For Icing:

1-1/2 c. confectioners' sugar
4 to 6 tsp. whole milk

Add yeast in warm milk; let it dissolve.

In another bowl, blend eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth.

Next add in currants, raisins and enough remaining flour to form a soft dough.

Knead the dough on a floured surface until it's smooth and elastic (approx. 6-8 minutes).

Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let it rise in a warm place until doubled. This will take approx. 1 hour.

Push down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 inches apart on greased baking sheets. Cover with kitchen towels and let them rise in a warm place until doubled, approx. 30-45 minutes. Preheat oven to 375°.

Cut a cross on top of each bun using a knife.

Whisk egg yolk and water in a bowl, then brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. (You don't want them to be completely cooled because hot cross buns are best served warm.)

Now onto the icing. Mix confectioners' sugar and enough milk to reach desired consistency. Then pipe a cross on top of each bun and enjoy!

This recipe is from Taste of Home. To view the recipe, click here.