Hot Cross Buns are a must for some folks over the Easter weekend. A soft, slightly sweet, spiced yeast roll speckled with currants. These rolls are marked with a cross on the top signifying the crucifixion of Jesus. They are eaten starting on Thursday all through the Easter weekend. Make your own Hot Cross Buns this Easter with this recipe.  Enjoy and Happy Easter!

Hot Cross Buns

1/2 cup water

1/2 cup milk

1/2 cup sugar

2 1/4 oz. pkgs. yeast

1/3 cup butter (melted)

1 egg yolk

1 1/2 tsp. vanilla

3 cups flour

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. ginger

1/2 cup currants

1 egg (beaten)


2 cups powdered sugar

2 Tbsp. milk

1 tsp. vanilla

To plump currents, combine currants with enough water to cover in a small saucepan. Bring to a boil. Take off heat and set aside. In a sauce pan, combine water and milk over low heat; do not scald. Remove from heat; sprinkle the yeast in the warm mixture; do not stir. Set aside; about 30 minutes. Add the butter, yolk and vanilla to the mixture; whisk well. Set aside. In a separate bowl, combine flour, sugar, nutmeg, cinnamon and ginger. Make a well in the center of the flour mixture; add the yeast mixture and mix well. Dough will be slightly sticky. Drain currants well and add them to the dough. On a lightly floured surface, knead dough until soft about 6-7 minutes. Shape in a ball. Lightly grease the inside of a large bowl. Put dough in bowl. Cover with greased plastic wrap. Let the dough rise on the counter about 1 1/2 hours or until doubled in size. Grease a 9X13 baking dish; set aside. Turn the dough onto the counter. Using your hand, pat into a rectangle. Using a pizza cutter, divide the dough into 12 equal squares. Tuck the edges of the dough under to make round rolls and place seam side down in the baking dish. Spray plastic wrap with non-stick spray; cover the rolls. Set in a warm place and let rolls rise to double in size; about 30-45 minutes. Preheat over to 375*. Remove plastic wrap; brush roll tops with the beaten egg. Bake rolls until golden brown; about 25 minutes.

Glaze: In a bowl, combine powdered sugar, milk and vanilla; whisk until smooth. Using a zip lock baggie with a small cut in the corner of the baggie or pastry bag; ice buns in a thick cross shape over the top of the warm buns.

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