Fruit Filled Hot Cross Buns
|Warm water||1⁄2 Cup (8 tbs)|
|Yeast||1⁄2 Ounce (2 packages)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Graham flour||1 Cup (16 tbs)|
|White flour||2 Cup (32 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Nutmeg||1⁄2 Teaspoon (may be doubled)|
|Raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped candied mixed fruit||1⁄2 Cup (8 tbs)|
Dissolve sugar in warm water and sprinkle over yeast.
Do not stir.
Let stand for 10 minutes.
In a large bowl beat together hot water, skim milk powder, sugar, molasses, and eggs.
Stir in yeast.
Stir in remaining ingredients.
Turn out onto a well-floured board and knead for 10 minutes.
Return to bowl; cover with waxed paper and a damp cloth.
Let rise for 1 1/2 hours, or until double in size.
Punch down; knead for 5 minutes; return to bowl to rise until doubled again.
Place on board and roll with rolling pin to 1/2 inch thickness.
Cut into rounds with a cookie cutter or an inverted glass.
Place on a cookie sheet and let rise until doubled.
Bake at 425Â°F for 12 minutes watch that bottom does not become too brown.
(When doubling this recipe increase yeast to 5 packages instead of 4.) When cool make crosses with icing and decorate with a sliced cherry.