Hot cross buns

 
                               Hot Cross Buns
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Gluten-Free                      Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      active dry yeast
      1/2  cup           warm water -- 110 to 115 degrees
    1      cup           warm milk -- 110 to 115 degrees
      1/2  cup           sugar
      1/4  cup           butter -- softened
    1      teaspoon      vanilla extract
    1      teaspoon      salt
      1/2  teaspoon      ground nutmeg
    6 1/2  cups          all-purpose flour -- 6-1/2 to 7 cups
    4                    eggs
      1/2  cup           dried currants
      1/2  cup           raisins
                         GLAZE AND ICING:
    2      Tablespoons   water
    1                    egg yolk
    1      cup           confectioner's sugar
    4      teaspoons     milk
      1/4  teaspoon      vanilla extract
 
 In a mixing bowl, dissolve yeast in water. Add milk, sugar, 
 butter, vanilla, salt, nutmeg and 3 cups of flour; beat     
 until smooth. Add eggs, one at a time, beating well after   
 each. Stir in the currants, raisins and enough remaining    
 flour to form a soft dough. Turn on a floured board; knead  
 until smooth and elastic, 6-8 min. Place in a greased bowl, 
 turn once. cover and let rise in a warm place until doubled,
 about 1 hour. Punch dough down; shape into 30 balls. Place  
 on greased baking sheets. Cut a cross on top of each with a 
 sharp knife. Cover and let rise until doubled, about 30 min.
 Beat water and egg yolk; brush over rolls. Bake at 375 for  
 12-15 min. Cool on wire racks. For icing, combine           
 ingredients until smooth; drizzle over rolls.               
                                                             
 
 
 
 
 
 
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