Traditional Hot Cross Buns

Traditional Hot Cross Buns , By www.blognindi.site .

"On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California "

Total Time: 25 Minutes, Servings: 12 Servings

Ingredients :

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm whole milk (110° to 115°)
• 2 large eggs
• 1/3 cup butter, softened
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 to 7 cups all-purpose flour
• 1/2 cup dried currants
• 1/2 cup raisins
• 1 large egg yolk
• 2 tablespoons water
ICING:
• 1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

Instructions :

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
• Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
• For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

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