Serves: 18
Total Calories: 184
In a small bowl, dissolve yeast in warm water let set until foamy, 5 to 10 minutes. In a small saucepan, heat and stir milk and butter or margarine until butter or margarine melts pour into a large bowl. When temperature of mixture is between 105° to 115° F, add yeast mixture, sugar, salt, cinnamon and allspice stir together. Add 2 eggs and beat well. Stir in currants, rinds and enough flour to make a soft dough, about 4 cups. Turn dough out onto a floured board. Knead until smooth and elastic, 8 to 10 minutes, adding flour as needed to prevent sticking. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 hours. Punch down dough and divide into 18 equal portions for large buns or 24 portions for smaller buns. Shape into balls and place 2 inches apart on lightly-greased baking sheets. Beat together remaining egg and 1 tablespoon water brush glaze on rolls. Cover and let rise in a warm place, free from drafts, until doubled, 30 to 45 minutes. Bake in a preheated 375° F oven for 20 to 25 minutes or until browned and tests done. Remove from sheets and cool on racks. Pipe with Vanilla Icing, forming a cross on top.
Note: Best served the same day as baked. Can be frozen before frosting. If you prefer a pull-apart roll, place shaped dough in two greased 9-inch cake pans.
This Hot Cross Buns recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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