HOT CROSS BUNS
Print RecipeIngredients
- ¾ cup warm water
- 3 tablespoons butter
- 1 tablespoon instant powdered milk
- ¼ cup white sugar
- ⅜ teaspoon salt
- 1 egg
- 1 egg white
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- ¾ cup dried currants
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 2 tablespoons water
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk
Instructions
To make this recipe in a stand mixer, combine warm water and yeast in the mixer bowl; let soften 5 minutes. Add flour, milk powder, sugar, salt, egg and egg white. Mix on low speed for 10 minutes, using dough hook and scraping dough down occasionally. Add softened butter, cinnamon and currants; mix 5 minutes. Transfer dough to greased bowl, cover with plastic wrap and kitchen towel. Allow to rise until doubled, about 1 hour.
Punch down on floured surface; cover. Let rest 10 minutes. Shape into 12 balls; place in greased 9×12-inch pan. Cover; let rise in a warm place until doubled, 35 to 40 minutes. Mix egg yolk and 2 tablespoons water; brush onto balls. Preheat oven to 375 degrees F; bake 20 minutes. Remove immediately from pan; cool on wire rack. For crosses, mix confectioner’s sugar, vanilla and milk in heavy-duty plastic sandwich bag. Mix well by gently kneading bag. Snip off corner of bag; squeeze to make crosses on top of rolls.
