Hot Cross Buns


1 1/2 cups milk

1/3 cup butter or margarine

5 cups flour

1/3 cup sugar

2 Tablespoons yeast

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 eggs

1/2 cup currants or candied fruit mix

1 egg white, lightly beaten

1 1/2 cups powdered sugar

1 to 2 Tablespoons water

1/2 teaspoon vanilla

In a small saucepan, heat milk and butter or margarine over medium heat, stirring constantly, until mixture is just warm and butter or margarine is melted. In a large mixer bowl, stir together 2 cups of the flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. Gradually add liquid; beat with electric mixer for 2 minutes. Beat in eggs. With a spoon, stir in currants or candied fruit and enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until double (about 1 to 1 1/2 hours).

Punch dough down. Divide into 4 equal parts. Cut each part into 6 equal parts. Shape each piece into a ball. place about 2 inches apart on greased cookie sheets. Cut a cross on top of each ball with a sharp knife. Cover; let rise until double. Brush lightly beaten egg white over the tops of buns. Bake at 350∞F for 15 minutes or until golden brown. Cool slightly.

Mix powdered sugar, 1 tablespoon water, and vanilla until smooth. Stir in additional water if needed. Drizzle over cooked rolls.

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

For more information call (801)539-1911