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Quick Hot Cross Buns

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Ingredients
  Hot roll mix 16 Ounce (1 Package)
  Dried currants/Raisins 2⁄3 Cup (10.67 tbs)
  All-purpose flour 1 Cup (16 tbs), divided
  Granulated sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Egg 1 , slightly beaten
  Water 1 Tablespoon
  Powdered sugar 1⁄2 Cup (8 tbs), sifted
  Vanilla 1⁄4 Teaspoon
  Milk 2 Teaspoon
Directions

Prepare hot roll mix according to package directions, adding currants, 1/4 cup of the flour, the granulated sugar, and cinnamon to the dry ingredients.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover and let rest as directed.
Divide dough into 16 portions.
Shape each portion into a smooth ball.
Place about 2 inches apart on greased baking sheets.
Cover and let rise in a warm place until nearly double (20 to 30 minutes).
If desired, using a sharp knife or scissors, make a crisscross cut about 1/2 inch deep across top of each ball.
Combine egg and water; brush over tops.

Recipe Summary

Method: 
Kneading
Drink: 
Milk

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