Hot Cross Buns
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Ground cinnamon||1 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Currants/Raisins||2⁄3 Cup (10.67 tbs)|
|Nonstick spray coating||1|
|Egg white||1 , slightly beaten|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Skim milk||2 Teaspoon|
In a large mixing bowl stir together 1 1/2 cups of the flour, the yeast, and cinnamon; set aside.
In a small saucepan combine 3/4 cup milk, sugar, cooking oil and salt.
Heat and stir just till warm (120° to 130°).
Add to flour mixture.
Add the 3 egg whites.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl.
Beat on high speed for 3 minutes more.
Using a spoon, stir in the currants or raisins and as much of the remaining flour as you can.
On a floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape the dough into a ball.
Spray a large bowl with non-stick coating.
Place the ball of dough in the bowl; turn once.
Cover and let rise in a warm place till double (about 1 1/2 hours).
Punch dough down.
Turn dough out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Divide into 20 portions; shape each portion into a smooth ball.
Place balls of dough 1 1/2 inches apart on a baking sheet that has been sprayed with non-stick coating.
Cover and let rise till nearly double (30 to 45 minutes).
If desired, make a crisscross slash across each ball with a very sharp knife.
Brush balls with remaining egg white.
Bake in a 375° oven for 12 to 15 minutes or till golden brown.
Meanwhile, for icing, in a small mixing bowl combine powdered sugar and vanilla.
Stir in enough of the remaining milk to make icing a thick drizzling consistency.
Drizzle the icing in a cross on top of each bun, following slashes, if present.