Friday Faves...Hot Cross Buns

You still have time before Easter to gather your children or grandchildren,

don your aprons, and give baking Hot Cross Buns a try.

Even if they don't look perfect, I don't think you'll be disappointed in the taste.

HOT CROSS BUNS

Heat 3/4 cup milk in microwave until very warm to the touch, but not boiling.

Add 2 pkgs. dry yeast, (4 1/2 teaspoons yeast)

Add 1/3 cup sugar

Whisk all of the above and let sit until yeast is "proofed", which means it looks foamy and bubbly.

To this mixture add:

 1/2 cup vegetable or canola oil

3 lightly beaten eggs

1 teaspoon ground cinnamon

Mix together then add:

3 1/2-4 cups all purpose flour

Combine and knead with the dough hook on your mixer, or by hand, approximately three minutes.

Add 2/3 cup dried currants or raisins and knead to combine.

If dough is too soft add a little more flour when you add the dried currants.

Shape dough into ball.

Place into a large greased or non stick sprayed bowl and turn dough over once.

Cover with plastic wrap sprayed with non stick spray and let rise until double in size, 

about 1 1/2 hours.

(This is a good time to let the kiddos watch a movie, play outside, or play a game.)

Punch down the dough and let rest 10 minutes.

Shape into 18-20 round, smooth balls.

( Or, not so smooth if the kiddos are making them.  I may have tried to reshape a few.  Shhh! Don't tell!)

Place on greased baking sheet about an inch or so apart.

With a serrated knife, cut a shallow cross in the top of each bun.

Cover again and let rise until double in size, about 30-45 minutes.

Lightly brush the tops with a lightly beaten egg white.

Bake in preheated 375 degree oven for 12-15 minutes.

Remove from baking sheet and let cool on a cooling rack.

When cool, using a pastry tube, or a plastic freezer bag with one corner cut off, 

pipe a cross on top of each bun with a glaze made of 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and a wee splash of milk.

Have a Blessed Good Friday

and

a safe and blessed Easter weekend!