FKN-Systems

Title: EASTER HOT CROSS BUNS
Categories: Breads, Buns
Yield: 9 Buns

1/4 c Water, lukewarm
1/2 c Granulated sugar
1 pk Active dry yeast [1 tb]
3 1/2 c All-purpose flour
2 tb Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/4 ts Ground cloves
3/4 c Milk, warm
1/4 c Butter, melted
1 Egg
1 Egg yolk
1/2 c Currants
1/4 c Mixed candied peel, chopped

======== GLAZE ========
2 tb Granulated sugar
2 tb Water

======== ICING ========
1/2 c Icing sugar
2 ts Water

1. in measure, combine warm water with 1 tb of the sugar; sprinkle
yeast over top. Let stand for 10 minutes or until frothy. Meanwhile,
in large bowl, blend together remaining sugar, flour, cinnamon,
nutmeg, salt and cloves; make a well in centre.

2. In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until soft
dough forms. Turn out onto lightly floured surface; knead for 8
minutes or until smooth and elastic.

3. Place in greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for 1 hour or until doubled in
bulk. Punch down; turn out onto floured surface; knead in currants
and peel. Shape into 12-inch log; cut into 9 even pieces.

4. Stretch, tuck and pinch sides of dough all around to meet
underneath. Using cupped hand, roll into seamless ball. Place 2
inches apart on greased baking sheet. Cover and let rise for 35
minutes or until impression remains when dough is poked.

5. Bake buns in 400F 200C oven for about 16 minutes or until golden
brown.

Glaze: In saucepan, stir sugar with water over medium heat until
dissolved. Brush over buns. Let cool.

6. Icing: Stir together icing sugar and water. Using piping bag
fitted with round tip, pipe cross on top of each cooled bun.

Variation: Bread Machine Hot Cross Loaf:

Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk,
butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine
instructions for time), add currants and peel.

Tip: to make 18 buns by hand, increase the yeast to 4 ts and double
the other ingredients.

Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen:
Cooking Lesson

[-=PAM=-] PA_Meadows AT msn.com