HOT CROSS BUNS

“One a penny, two a penny, hot cross buns, or whatever that it supposed to mean. All that I know is that these turn out absolutely delicious (think warm cinnamon roll flavor) and are a perfect way to celebrate your Easter morning. Enjoy!”

2 cups Flour

1 package Active Dry Yeast

3/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

Dash of Cloves

3/4 cup Milk

1/2 cup Butter

1/3 cup Sugar

1/2 teaspoon Salt

3 Eggs

2/3 cup Raisins

2 cups Flour

1 Egg White

1 Tablespoon Water

Powdered Sugar

Heavy Whipping Cream

Combine 2 cups of flour, yeast, cinnamon, nutmeg, and cloves. Set aside.

On the stove, heat together the milk, butter, sugar, and salt, until the butter melts. Remove immediately from heat and combine with the flour mixture.

Beat in the eggs.

Beat on high speed for about 3 minutes.

Mix in the second 2 cups of flour.

Knead the dough for about 3 minutes.

Shape into a ball, place in a greased bowl, cover with a clean dish towel, and place in a warm place for 90 minutes.

Squeeze the dough to release the air (“and we all know how painful that can be” – David Letterman). Cover and leave alone for another 10 minutes.

Divide dough into 20 balls. Place on parchment paper lined baking sheets.

Cover with a clean dish towel. Let rise for an additional 45 minutes.

Preheat oven to 375 degrees.

Cut a cross shape into the top of each bun.

Combine the egg white and water. Brush over the top of each bun.

Bake for 15 minutes or until golden brown.

Combine the powdered sugar and heavy cream to make an icing.

Allow the buns to cool slightly.

Pipe the icing into the cross patterns on the hot cross buns.

Enjoy!

Makes 20 Hot Cross Buns.

Revised Source: “Hot Cross Buns” recipe in the Better Homes and Gardens “New Cook Book.”