Hot Cross Buns

Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.

Ingredients

• 1/4 cup water - at room temperature or slightly above
• 1/2 cup lukewarm milk
• 1/4 cup melted butter
• 1 egg - beaten
• 3 1/2 cups all purpose flour
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• 1/4 cup sugar
• 1 1/2 tsp. active dry yeast
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• a pinch of ground cloves
• a pinch of allspice
• 1/2 tsp. salt
• 1/2 cup golden raisins
• 1/4 cup finely chopped mixed candied fruit

Glaze

• 2 Tbsp. granulated sugar
• 2 Tbsp. Water

Icing

• 1/2 cup confectioners sugar
• 2 tsp water

Directions

Bread Machine: Place all dough ingredients except raisins and fruit in bread machine. Set on dough only cycle. Add the raisins and candied fruit at the signal for adding extra ingredients. Remove dough from bread machine at end of dough cycle. Place in a bowl, cover with a cloth and let it rest for 10 minutes.

Without A Bread Machine

Combine yeast, 1 cup flour, sugar, salt and other spices. Separately, combine milk and water; heat to Combine dry ingredients mixture, liquid ingredients, and butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add egg; beat 1 more minute. Stir in raisins, fruit, and enough remaining flour to make a firm dough. Knead dough on a floured surface for about 5 to 7 minutes or until smooth and elastic, using additional flour if necessary.

Divide dough into 12 pieces. Shape pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake at 375 degrees F for 15 to 18 minutes, or until light brown on top. Remove from oven. Place baking sheet on a wire rack to cool. Prepare the glaze and spread over warm buns. Let buns cool completely on baking sheet. Fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun or simply spoon and spread icing on each one in the shape of a cross.

By Victoria