Hot Cross Buns

Hot Cross Buns

Here's an Easter specialty that will be much appreciated after the morning egg hunt. The scent of these cinnamon and vanilla infused buns baking will wake the entire house in eager anticipation. I like sultana raisins in mine but dark or golden raisins or currants are also good. If your family is not fond of dried fruits, these are also exceptionally delicious with chocolate chips substituted for the raisins.

• 3/4 cup lukewarm water (around 100 degrees F)
• 1 tbsp sugar 
• 1 envelope regular yeast (2 1/2 to 3 tsp)

Dissolve the sugar in the warm water. Sprinkle the yeast over the surface. Do not stir. Let stand for 15 minutes.

In the bowl of an electric mixer with a dough hook attachment or in a large mixing bowl, mix together:

• 3 cups flour
• pinch salt
• 1 1/2 tsp cinnamon
• 1/3 cup sugar

Add the prepared yeast along with:

• 1/4 cup melted butter
• 1 large egg
• 1 large egg white
• 2 tsp pure vanilla extract

Knead with the dough hook for about 5 minutes or mix together with a wooden spoon until the dough comes together, then knead by hand for about 10 minutes. Add:

• 1 cup sultana raisins

Whether you are using an electric mixer of making the dough by hand you should knead the raisins into the dough by hand; the mixer tends to crush the raisins and you want to keep them intact so gentle hand kneading is best to incorporate the raisins into the dough. Cover and let stand in a draft-free, warm place for 30 - 40 minutes.

Grease a 9x13inch baking pan. Divide the dough into 12 equal pieces and form into balls. Place them in the prepared pan and let rise for about an hour or until about doubled in size. Whisk together:

• 1 egg yolk (reserved from preparing the dough)
• 1 1/2 tbsp water

Brush over the tops of the buns before baking. You need not use it all. This stop makes a glossy top to the buns. Bake at 350 degrees F for about 30-35 minutes. Remove from pan and let rest on a wire rack for about 15-20 minutes before piping on the vanilla glaze crosses.

Vanilla Glaze

• 1/2 cup icing sugar (powdered sugar)
• 1/2 tsp vanilla extract
• 2 to 3 tsp milk

Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.

Hot Cross Buns

Here's an Easter specialty that will be much appreciated after the morning egg hunt. The scent of these cinnamon and vanilla infused buns baking will wake the entire house in eager anticipation. I like sultana raisins in mine but dark or golden raisins or currants are also good. If your family is not fond of dried fruits, these are also exceptionally delicious with chocolate chips substituted for the raisins.

• 3/4 cup lukewarm water (around 100 degrees F)
• 1 tbsp sugar 
• 1 envelope regular yeast (2 1/2 to 3 tsp)

Dissolve the sugar in the warm water. Sprinkle the yeast over the surface. Do not stir. Let stand for 15 minutes.

In the bowl of an electric mixer with a dough hook attachment or in a large mixing bowl, mix together:

• 3 cups flour
• pinch salt
• 1 1/2 tsp cinnamon
• 1/3 cup sugar

Add the prepared yeast along with:

• 1/4 cup melted butter
• 1 large egg
• 1 large egg white
• 2 tsp pure vanilla extract

Knead with the dough hook for about 5 minutes or mix together with a wooden spoon until the dough comes together, then knead by hand for about 10 minutes. Add:

• 1 cup sultana raisins

Whether you are using an electric mixer of making the dough by hand you should knead the raisins into the dough by hand; the mixer tends to crush the raisins and you want to keep them intact so gentle hand kneading is best to incorporate the raisins into the dough. Cover and let stand in a draft-free, warm place for 30 - 40 minutes.

Grease a 9x13inch baking pan. Divide the dough into 12 equal pieces and form into balls. Place them in the prepared pan and let rise for about an hour or until about doubled in size. Whisk together:

• 1 egg yolk (reserved from preparing the dough)
• 1 1/2 tbsp water

Brush over the tops of the buns before baking. You need not use it all. This stop makes a glossy top to the buns. Bake at 350 degrees F for about 30-35 minutes. Remove from pan and let rest on a wire rack for about 15-20 minutes before piping on the vanilla glaze crosses.

Vanilla Glaze

• 1/2 cup icing sugar (powdered sugar)
• 1/2 tsp vanilla extract
• 2 to 3 tsp milk

Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.