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