I made these Hot Cross Buns a number of years ago and loved it so much, I've made them ever since. I can't remember where I got the recipe from originally so it will have to go uncredited. :(
The recipe makes 24 buns which should be enough for anyone for Easter. A couple of years ago, we had a Hot Cross Bun hankering and I made my first batch in February. By Easter that year, we had eaten three batches! Oink! Oink!
1/2 c warm water
2 Tbsp yeast
1 tsp sugar
1 c warm milk
1/2 c butter, melted
1/2 c granulated sugar
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 egg yolk
5+ c flour
1 c currants
1 c chopped mixed candied peel (I use deluxe glace fruit - it has whole cherries and chunks of pineapple in it)
1 egg white
1 c icing sugar
2 Tbsp milk
Mix yeast, 1 tsp sugar and warm water and let stand 10 min.
In mixing bowl, mix together milk, butter, sugar, eggs, egg yolk, salt and spices. Add flour, candied peel and currants.
Add more flour until no longer sticky. Knead 5+ min.
This makes a very soft dough. Place in a greased bowl and cover and let rise until double.
Cut into 24 pieces and form them into buns. To cut into 24 pieces - cut in half (you now have two pieces), cut each piece in half again (4 pieces), half again (8 pieces), and finally in thirds (24 pieces total).
Place them on a greased cookie sheet not touching each other.
Let rise again.
When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross.
Brush them with egg white and bake in pre-heat oven at 400°F for 10 minutes. Reduce heat to 350°F and bake until buns are golden brown, about 5 -10 minutes more.
Transfer to a wire rack.
Whisk together glaze ingredients, and spoon over buns in a cross pattern.
Serve warm or cold.
I wasn't very fond of store bought Hot Cross Buns because they had a tendency to be dry and go stale quickly. These buns are soft and moist and stay that way. They are an Easter tradition in my household. ;)