Easter Hot Cross Buns

 

Ingredients

2 teaspoons active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
Dash ground allspice
1 egg yolk
1 tablespoon water

ICING 

1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 to 1 teaspoon 2% milk

Directions

1.  In a small bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough. 

 

2.  Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

 

3.  Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes. 

 

4.  Beat egg yolk and water; brush over buns. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.

Yield: 6 buns