Hot Cross Buns
Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tradition. These little treats make a delicious addition to an Easter brunch.
Makes 12 buns.
3 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
1 envelope FLEISCHMANNüS 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 butter or margarine
2 large eggs
1/2 cup dried currants or raisins
1/4 cup finely chopped dried or candied pineapple
1 egg white, lightly beaten
Powdered Sugar Glaze
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 130oF); stir into flour mixture. 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 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross.
Powdered Sugar Glaze: In small bowl, combine all icing ingredients; stir until smooth.
Serving size: 1 roll
Calories: 240 Total fat: 5g Saturated Fat: 3g
Cholesterol: 45 mg Sodium: 240 mg Carbohydrates: 42 g Dietary fiber: 2g Protein: 5g