Hot Cross Buns are traditionally served during the Easter season, but are wonderful anytime of the year. This sweet yeast bread is very flavorful with spices, raisins and citron.  Spread a sugar glaze on top of the warm rolls in a cross pattern to create their distinctive look.

Hot Cross Buns

Ingredients:

Dough:

1 cup warm milk (110 to 115 degrees) (preferably whole milk)

1 package active dry yeast

1/3 cup unsalted butter, melted and cooled

4 large eggs, lightly beaten

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

2/3 cup raisins or currants

¼ cup candied citron

4½ to 5 cups all-purpose flour

1 large egg white, lightly beaten

Icing:

1 1/3 cups confectioners (powdered) sugar

1½ teaspoons lemon zest, finely chopped

½ teaspoon pure vanilla extract

1 to 2 tablespoons milk (preferably whole milk)

Tip:  Use a citrus zester for fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add melted butter, eggs, sugar, cinnamon, nutmeg, cloves, and salt; beat until mixture is smooth. Stir in raisins or currants and citron. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
4. Prepare two 13x9x2 inch oblong pans; lightly grease the pans with shortening
   
   
5. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
   
   
6. Divide dough into 24 pieces. Shape each piece into a smooth ball and place in baking pans about 1 inch apart. Cover and let buns rise is a warm place until doubled in size, 1 to 2 hours.
   
   
7. Preheat oven to 375 degrees F.
   
   Bake:
   
8. When the buns have risen, use a sharp kitchen knife or scissors and cut a shallow cross in the top of each bun. Use a pastry brush to gently brush the tops of the buns with beaten egg white. Bake 15 to 20 minutes or until golden brown. Remove buns from oven. Place pan on a wire cooling rack to cool.
   
   Icing:
9. In a small bowl, combine confectioners sugar, lemon zest, vanilla, and enough milk to make a good spreading consistency.
   
   
10. Spread or drizzle glaze on warm rolls in the cutout cross pattern atop each bun.
    
    Makes 24 Buns
    
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