Hot Cross Buns
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Fleischmann's Yeast.