Hot cross buns are traditionally served on Good Friday, but they are good any time. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
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2 Tablespoons water
1 egg yolk
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1 recipe Icing (below)
Have the water and milk at 110-115 degrees F. 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 to 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 F. for 12 to 15 minutes.
Cool on wire racks.
Drizzle icing over the top of each roll following the lines of the cut cross.
ICING: Combine 1 cup confectioners’ sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture, which flows easily.
