Canned Laughter

Hot Cross Buns

These are an Easter morning favorite in our home.  Makes 12.

• 1/3 cup Sugar
• 1/2 cup lukewarm Milk
• 1/2 cup lukewarm Water
• 2  packages 1/4 oz. dry active Yeast
• 3 cups unbleached Flour
• 1 teaspoon Salt
• pinch each: ground Cinnamon, Cloves and Nutmeg
• 4 tablespoons Butter, melted and cooled
• 1 large Egg, lightly beaten
• 1/3 cup Currants
• 1/3 cup Candied Mixed Peel
• 2 tablespoons Honey, to glaze

For the cross

• 2 tablespoons Unbleached Flour
• 2 tablespoons Water

1. Dissolve 1 teaspoon of the sugar in milk and water, then stir in yeast. Leave standing in warm place for about 10 minutes until proofed.
2. Sift flour, salt, spices and remaining sugar into a large bowl. Make a well in the center.
3. Pour in yeast liquid, melted butter and egg. Mix to form a soft dough, then turn on to a lightly floured surface. Knead for 5 to 10 minutes, until dough is smooth and elastic.
4. Rinse and wipe bowl, then return the dough, cover with plastic wrap and leave in warm place for about one hour, until doubled in size.
5. Lightly grease two cookie sheets.
6. Knead currants and mixed peel into the risen dough. You will knead for 2 to 3 minutes.
7. Divide into 12 equal size pieces and shape into neat rolls.  Place them well apart on the two greased cookie sheets. Cover with plastic wrap and leave in warm place for 30 to 40 minutes or until doubled in size.
8. Preheat oven to 425 degrees.
9. To make the cross, mix flour and water together to form a smooth paste.  Using a pastry bag or parchment rolled into a cone, pipe a cross on each bun.
10. Bake for 25-30 minutes or until buns make a hollow sound when tapped on the bottom. Remove from the oven and immediately brush with honey and return to the turned off oven for 3 minutes.
11. Cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Serve with butter and jam.

Cross posted at Blissfully Domestic