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.

Ingredients:

Dough:

1 cup warm milk (110 to 115 degrees)

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

Directions:

Dough:

1. In a large bowl combine warm milk and yeast; stir until yeast is dissolved. 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 surface; 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 and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
4. Lightly grease two 13x9 inch baking pans.
   
   
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.
   
   Bake:
7. Preheat oven to 375 degrees F.
   
   
8. When the buns have risen, use a sharp knife or scissors and cut a shallow cross in the top of each bun. Gently brush the tops of the buns with beaten egg white. Bake 15 to 20 minutes or until golden brown. Remove buns from oven and place pan on a wire 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
    
    TheBakingPan.com