GLAZED HOT CROSS BUNS

Glazed Hot Cross Buns image

I've been known to make hot cross buns throughout the year, not just at Easter. My husband loves them toasted and topped with butter!-Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 20

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Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup sugar
1/4 cup butter, melted
1-1/4 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 egg
1 egg yolk
3-1/2 to 4 cups all-purpose flour
1/2 cup dried currants or raisins
1/4 cup chopped mixed candied peel
GLAZE:
2 tablespoons sugar
2 tablespoons water
ICING:
1/2 cup confectioners' sugar
2 teaspoons water

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, cinnamon, nutmeg, cloves, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in the currants, candied peel and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Meanwhile, for glaze, combine sugar and water in small saucepan. Cook and stir over medium heat until sugar is dissolved. Place wire racks over waxed paper; place buns on racks. Brush with warm glaze; cool. , For icing, combine confectioners' sugar and water in a small bowl. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Pipe a cross on top of each bun.

Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.