Recipe by Rhonda O
Top Review by Sackville
These are just perfect! I was looking at hot cross buns in the store today and thinking how they must be easy to make. This recipe proved it. I even forgot the salt but it didn't seem to affect the recipe. They taste so much better fresh out of the oven than the store-bought ones. I baked them for 15 minutes at 170 C in a fan oven (it would be about 190 C in a normal oven) and they turned out a beautiful dark brown.
- 2 (14.17 g) package active dry yeast
- 118.29 ml water (110 to 115 degrees)
- 236.59 ml warm milk (, 110 to 115 degrees)
- 118.29 ml sugar
- 59.14 ml butter or 59.14 ml margarine, softened
- 4.92 ml vanilla extract
- 4.92 ml salt
- 2.46 ml ground nutmeg
- 1537.83-1656.13 ml all-purpose flour
- 4 eggs
- 118.29 ml dried currant
- 118.29 ml raisins
GLAZE AND ICING
- 29.58 ml water
- 1 egg yolk
- 236.59 ml confectioners' sugar
- 19.71 ml milk
- 1.23 ml vanilla extract
Directions See How It's Made
- In a mixing bowl, dissolve yeast in water.
- Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
- Add eggs, one at a time, beating well after each.
- Stir in the currants, raisins and enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
- Place in a greased bowl; turn once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 30 balls.
- Place on greased baking sheets.
- Cut a cross on top of each roll with a sharp knife.
- Cover and let rise until doubled, about 30 minutes.
- Beat water and egg yolk; brush over rolls.
- Bake at 375 degrees for 12-15 minutes.
- Cool on wire racks.
- For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.