Hot Cross Buns II
3 to 3 1/2 cups all-purpose flour
3 tablespoons sugar
1 package Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon freshly grated lemon peel
1/4 teaspoon Spice Islands Ground Nutmeg
1/2 cup milk
1/4 cup water
1/4 cup (1/2 stick) butter or margarine
1/2 cup dried currants or raisins
1/4 cup finely chopped dried or candied pineapple
1 egg white, lightly beaten
3/4 cup sifted powdered sugar
1/2 teaspoon Spice Islands Pure Vanilla Extract
2 to 3 teaspoons milk
To make dough: In large bowl, combine 1 cup flour, sugar,
undissolved yeast, salt, lemon peel and nutmeg. Heat milk,
water and butter until very warm (120 to 130 F); stir into
dry ingredients. Stir in 2 eggs, currants, pineapple and
enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; form each into a ball. Place,
2 inches apart, on greased large baking sheet. Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 45
With sharp knife, cut shallow cross in top of each bun. Brush
egg white over tops. Bake at 375 F for 15 to 18 minutes or until
done. Remove from pan; cool on wire rack.
To make icing: In small bowl, combine all icing ingredients; stir
until smooth. Drizzle over buns in shape of cross.
Makes 12 buns
This recipe created by Fleischmann's Yeast.