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Old 04-05-2009, 12:07 PM
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Default Traditional Hot Cross Buns

Traditional Hot Cross Buns

2 packages (1/4 ounce each) active dry yeast

2 cups warm milk (110 to 115 degrees)

1/3 cup butter, softened

2 eggs, lightly beaten

1/4 cup sugar

1-1/2 teaspoons salt

6 to 7 cups all-purpose flour

1/2 cup raisins

1/2 cup dried currants

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons water

1 egg yolk

Confectioners' sugar icing

In a mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6 to

8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 1-1/2 to 2-inch balls. Place 2 inches apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes.

Beat the water and egg yolk; brush over the rolls. Bake at 375 for 15 to 20 minutes or until golden brown. Cool on wire racks. Pipe confectioners'

sugar icing over the rolls. Yield: 2-1/2 dozen.
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