HOT CROSS BUNS

HOT CROSS BUNS

INGREDIENTS:
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat
until dissolved.)

** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)


DIRECTIONS:
In a small glass bowl 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 center.
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. 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 raisins and peel. Shape into 12-inch log;
cut into 9 even pieces. Stretch, tuck and pinch sides of dough all
around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown. When removed
from the oven, brush buns with glaze and let cool for 5 minutes. With
a tip of a butter knife or a small spoon, fill in crosses with white
frosting.

Yield: 18 buns