Classic Hot Cross Buns

This is really a classic recipe, but I do love this one in particular, very delicious!!

• Ready In: 12 mins
• Yields: 12 hot cross buns

Ingredients

• BUNS

• 1⁄2 cup granulated sugar, divided
• 1⁄4 cup warm water
• 1  tablespoon active dry yeast
• 1  cup  carnation fat-free  evaporated skim milk
• 3 1⁄2 cups  robin hood best for bread flour
• 2  tbps. cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon clove
• 1⁄4 cup  vegetable oil
• 2  eggs, beaten
• 1⁄2 cup dried currant
• 1⁄4 cup  mixed candied peel or 1⁄4 cup  candied fruit, chopped

• GLAZE

• 2  tablespoons sugar
• 2  tablespoons hot water

• FROSTING

• 3⁄4 cup icing sugar
• 1  tablespoon  carnation fat free evaporated slim milk

Directions

1. BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
2. Heat evaporated milk until just steaming.
3. In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
4. Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
5. Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
6. Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
7. GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
8. FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.