Hot Cross Buns...

I have had a few minutes of culinary/literary fame through the years.

Yesterday I made 90 Hot Cross Buns for family and friends and this morning there are 6 left!

A few  years ago my Hot Cross Bun recipe was featured in the Taste of Home Magazine so I thought I would post it here for your baking pleasure.

Happy Easter,
Jill

I will print it below in full size so you can make these sometime if you want to.



HOT CROSS BUNS
Amounts in parenthesis are for making  BIG batch. I use my Magic Mill kneader, one regular batch makes 18 rolls

3 1/2 - 4C flour  (16C)  
2T yeast  (5T)    
1t cinnamon  (4t)
1/2t cardamom  (2t)

3/4C milk  (3C)
1/2C oil  (2C)
1/3C sugar  (1 1/3 C)
3/4t salt  (1T)
3 eggs [put 2+ 1yolk into dough, save one white]  (12 eggs, 4 whites)
2/3C currents or raisins  (2 1/2 C raisins)  --I prefer currents     

1 1/2C 10 powdered sugar  (6C)

In a large mixing bowl, combine 2C flour, the yeast and spices.  Heat milk, oil, sugar and salt just till warm (115°-120°).  Add to dry mixture; add eggs.  Beat on low for 1/2 minute.  Beat 3 minutes on high.  By hand stir in raisins and enough of the flour to make a soft dough.  Shape into a ball.  Place in a lightly greased bowl, turning once.

Cover; let rise in warm place till double, about 1 1/2 hours.  Punch down; turn out on a floured surface.  Cover let rise 10 minutes. Divide into 18 pieces (72); form into smooth balls. 

Place on a  greased baking sheet [or use parchment paper] about 1 1/2 inches apart.  Cover, let rise till double, 30-45 minutes.  Brush tops with slightly beaten egg white (discard remaining).  Bake 375°, 12-15 minutes, till nice and brown. Cool slightly; frost with crosses on top.

Frosting:  Combine about 1 1/2 C powdered sugar, 1-2 T milk and a dab