Thursday, April 12, 2007

Hot Cross Buns

3/4 cup warm water
3 T butter
1 T instant powdered milk
1/4 cup sugar
3/8 t salt
1 egg
1 egg white
3 cups flour
1 T active dry yeast
3/4 cups dried currants
1 t cinnamon
1 egg yolk
2 T water
1/2 cup powdered sugar
1/4 t vanilla
2 t milk

Put yeast in warm water to proof. In large bowl combine butter, powdered milk, salt, egg and egg white. Add yeast. Mix in flour, currants and cinnamon. Knead for about 10 minutes (by hand or let your mixer do it if it is strong enough) Let rise until about double. Punch down on floured surface, cover and let rest 10 minutes. Shape into 12 balls and place in greased 9X13" pan. Cover and let rise until double, about 35 to 40 minutes. Mix egg yolk and 2 T water and brush on rolls. Bake 375 for 20 minutes. Remove from pan immediately and place on wire rack to cool. To make crosses, mix powdered sugar, vanilla and milk. Brush an X on each cooled bun.

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