TRADITIONAL HOT CROSS BUNS

Traditional Hot Cross Buns image

Provided by Rhonda O

Time 2h

Yield 30 Buns, 30 serving(s)

Number Of Ingredients 17

2 (1/4 ounce) packages active dry yeast
1/2 cup water (110 to 115 degrees)
1 cup warm milk (, 110 to 115 degrees)
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2-7 cups all-purpose flour
4 eggs
1/2 cup dried currant
1/2 cup raisins
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

Steps:

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 onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
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 roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375 degrees for 12-15 minutes.
Cool on wire racks.
For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.