Jiffy Hot Cross Buns
|Active dry yeast||1⁄4 Ounce (1 package)|
|Water||3⁄4 Cup (12 tbs)|
|Packaged biscuit mix||2 1⁄2 Cup (40 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Slightly beaten egg white||1|
|Sifted confectioners' sugar||1 Tablespoon|
Soften dry yeast in warm water or compressed yeast in lukewarm water.
Add next 5 ingredients; beat vigorously 2 to 3 minutes.
Turn out on surface well-dusted with biscuit mix.
Knead till smooth, about 25 strokes.
Roll out to 1/2 inch.
Cut with floured 2 1/2-inch biscuit cutter; shape in buns.
Place in greased 11x7x1 1/2-inch baking pan.
Cover with damp cloth.
Let rise in warm place till almost double, 1 to 1 1/2 hours.
If desired, cut shallow cross in each bun with scissors.
Brush tops with slightly beaten egg white.
Bake in hot oven (400°) 12 to 15 minutes or till done.
Remove to cooling rack.
Add vanilla and confectioners' sugar (about 1 cup) to the remaining egg white.
Use this as frosting for piping crosses on warm buns.