Easter hot cross buns

9 Buns

Ingredients

Quantity Ingredient
¼ cup Water, lukewarm
½ cup Granulated sugar
1 pack Active dry yeast [1 tb]
3½ cup All-purpose flour
2 tablespoons Cinnamon
1 teaspoon Nutmeg
½ teaspoon Salt
¼ teaspoon Ground cloves
¾ cup Milk, warm
¼ cup Butter, melted
1 Egg
1 Egg yolk
½ cup Currants
¼ cup Mixed candied peel, chopped
2 tablespoons Granulated sugar
2 tablespoons Water
½ cup Icing sugar
2 teaspoons Water

Directions

GLAZE

ICING

1. in measure, combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.

2. In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.

3. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.

4. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

5. Bake buns in 400F 200C oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

6. Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.

Variation: Bread Machine Hot Cross Loaf: Reduce flour to 3¼ cups. To baking pan, add (in order) water, milk, butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.

Choose "sweet dough" setting; after first kneading (see machine instructions for time), add currants and peel.

Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the other ingredients.

Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen: Cooking Lesson

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