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Hot Cross Buns
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Submitted By: Kat Repine
Serves: 30
Prep. Time:
3:00

2 packets active dry yeast
1/2 cup warm water - 110 degrees
1 cup warm milk - 110 degrees
1/2 cup sugar
1/4 cup butter OR margarine - softened
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. ground nutmeg
7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup seedless raisins
2 Tbls. water
1 egg yolk
1 cup confectioner's sugar
4 tsp. milk
1 dash salt
1/4 tsp. vanilla extract

Ingredients at Firehouse Pantry


-In a large mixing bowl, dissolve the yeast in the warm water.
-Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.
-Beat until smooth.
-Add the eggs, one at a time, beating the mixture well after each addition.
-Stir in the dried fruit and enough flour to make a soft dough.
-Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
-Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
-Punch the dough down and shape into 30 balls.
-Place on greased baking sheets.
-Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes).
-Beat the water and egg yolk together and brush over the rolls. Bake at 375 degrees for 12 to 15 minutes.
-Cool on wire racks.
-Combine remaining ingredients until smooth. Adjust sugar and milk to make a mixture which flows easily.
-Drizzle icing over the top of each roll following the lines of the cut cross.

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