Recipe For Cooking Hot Cross Buns

Toaster Oven Yeast Breads :: Dinner Rolls

Hot Cross Buns

5 1/2 to 6 C. flour, divided
1/3 C. sugar
2 envelopes Fleischmann\s Active Dry or RapidRise Yeast
1 tea. cinnamon
1/2 tea. salt
1/4 tea. ground allspice
1/4 tea. ground nutmeg
1 C. evaporated milk
1/2 C. water
1/3 C. butter or butter substitute, cut into pieces
2 eggs
1 C. imported chopped or snipped pitted dates
1/2 C. chopped mixed candied fruits
1 egg white, lightly beaten
Confectioners’ Sugar Frosting

In lrg. bowl combine 2 C. flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 min. at med. speed of electric mixer, scraping bowl occasionally.

Add 2 eggs and 1/2 C. flour; beat 2 min. at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 min. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 min. (With RapidRise Yeast, cover kneaded dough. Let rest on floured surface 10 min. Proceed with recipe.)

Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits. Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8-in. square or round baking pans. Cover; let rise in warm place until doubled in size, about 30 to 45 min.

Brush egg white over rolls. Bake at 375 degrees F for 20 min. or until done. Remove from pans; let cool on wire racks. Drizzle or pipe Confectioners’ Sugar Frosting onto each roll to make a cross.

Makes 18 buns

Confectioners’ Sugar Frosting
In sm. bowl combine 1 1/2 C. confectioners’ sugar, sifted, 1 to 2 Tbsp. evaporated milk and 1/2 tea. vanilla extract. Stir until smooth.