2 pkts. active dry granular yeast (2 Tbsp.)
2 c. warm milk (110°F)
1/3 c. butter or margarine, softened
2 eggs, lightly beaten
1/4 c. white sugar
1 1/2 tsp. salt
6 to 7 c. all purpose white flour, divided
1/2 c. brown raisins
1/2 c. dried currants
1 tsp. cinnamon
1/4 tsp. allspice
2 Tbsp. water
1 egg yolk
Icing made from confectioner's sugar and milk
Directions:
A traditional British Lenten treat - remember the rhyme? One-a-penny, two-a-penny, hot cross buns! I guess the cross on top makes it okay to have a sugary treat during Lent?
Yield: 2 to 2 1/2 doz. rolls
In a large mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and then salt.
In a separate bowl, combine 3 cups of the flour, raisins, currants, cinnamon and allspice. Add to yeast mix and mix well. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover, then let rise in a warm place until doubled (about an hour).
Punch down dough and shape into 2 inch balls. Place 2 inches apart on greased cookie sheets. Using a sharp knife, cut a cross on the top of each roll. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°F.
Beat water and egg yolk; brush over rolls. Bake at 375 degrees for 15-20 mins. or until golden brown. Cool on wire racks. Pipe icing over rolls in the cross grooves. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Tuesday February 19th, 2008
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