Hot Cross Buns

Ingredients

Dough

• 1/2 cup granulated sugar
• 1/4 cup warm water
• 1 package active dry yeast
• 3 1/2 cups all purpose flour
• 2 Tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup milk, warmed
• 1/4 cup butter, melted
• 1 egg
• 1 egg yolk
• 1/2 cup dried currants or raisins

Glaze

• 2 Tablespoon granulated sugar
• 2 Tablespoon water

Icing

• 1/2 cup confectioners’ sugar
• 2 teaspoon water

Directions

Dough

1. In small bowl, dissolve 1 tablespoon of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
2. Blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center. Whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
3. Turn out dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
4. Punch down dough; turn out onto lightly floured surface. Knead in currants or raisins.
5. Shape into 12-inch log; with serrated knife, cut into 9 pieces, Shape each into ball, stretching and pinching dough underneath to make tops smooth.
6. Place 2 inches apart on greased baking sheet. Cover and let rise until doubled in bulk, about 35 minutes.
7. Preheat oven to 400˚F.Bake in center of oven for about 15 minutes or until golden brown.

Glaze

1. In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.

Icing

1. Stir confectioners’ sugar with water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.