Hot Cross Buns With Raisin
|Skim milk||17 Tablespoon, divided (1 Cup Plus 1 Tablespoon)|
|Margarine||6 Tablespoon, divided (1/3 Cup Plus 2 Teaspoons)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast/2 cakes, 0.6 ounce each, compressed yeast||1⁄2 Ounce (Two 1/4 Ounce Packets)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Raisins||6 Tablespoon, soaked in warm water until plumped, then drained (1/3 Cup Plus 2 Teaspoons)|
|Grated orange peel||1 Teaspoon|
|Confectioners sugar||2 Tablespoon, sifted|
|Grated lemon peel||1⁄8 Teaspoon|
1. In small saucepan combine 1 cup milk and 1/3 cup margarine and heat over low heat until slightly warmed, nor hot (margarine need not be melted).
2. In work bowl of food processor or in medium mixing bowl combine sugar and yeast; add flour and gradually pour in warm milk mixture.
Process, or beat lightly with electric mixer, until thoroughly combined (dough will be sticky); stir in raisins and orange peel.
3. Shape dough into 12 equal balls, about 2 1/4 ounces each, and arrange on nonstick baking sheet, leaving a space of about 2 inches between each; cover with a towel, place in a draft-free area, and allow to rise until buns are doubled in volume, about 1 hour.
4. Preheat oven to 350°F. In metal measuring cup, or other small flameproof container, melt remaining 2 teaspoons margarine; add remaining tablespoon milk and stir to combine. Brush mixture evenly over each bun, then using a sharp knife, cut a cross in the top of each; bake until buns are golden brown, about 25 minutes. Using a spatula, remove buns to a wire rack; let cool thoroughly.
5. In small bowl combine confectioners' sugar, water, and if desired, lemon peel; drizzle icing evenly over each bun in the shape of a cross.