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    Hot Cross Buns II 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
    2 eggs
    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 minutes.

    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.

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