Hot Cross Buns
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Warm water||1 1⁄2 Cup (24 tbs) (110 To 115 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Vanilla extract||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|All purpose flour||7 Cup (112 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Confectionery sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
In a mixing bowl, dissolve yeast in water.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in the currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375° for 12-15 minutes.
Cool on wire racks.
For the icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.