Hot Cross Buns

Hot Cross Buns from “Queen of the Castle” by Lynn Bowen Walker

 

 

Dissolve:

1 package dry yeast (2 ¾ tsp)

In ¼ cup warm water

Set aside. In large saucepan, heat until almost boiling (small bubbles will appear on sides of pan):

1 cup milk

Remove from heat: Add:

1 stick butter or margarine (can cut in pieces) and stir till it melts.

Add:

½ cup sugar

1 ½ tsp salt

Combine yeast mixture with milk mixture once the milk has cooled. Add:

3 beaten eggs

 

Stir in:

4 ¾ cups flour

1 tsp cinnamon

1 tsp grated lemon peel

Stir until dough is smooth. (Note: dough will be very sticky; no need to add extra flour.) Add:

1 cup raisins, if desired

Cover pan with damp towel and let rise in a warm place until double. When double, stir down. Turn dough onto a floured board. Shape into balls the size of eggs. Place on greased cookie sheet, two to three inches apart, and let rise until almost double again.

Brush tops with:

1 beaten egg white

Bake at 375 degrees twelve to fifteen minutes, until nicely browned. When cool, pipe frosting across the top in shape of a cross. Makes twenty-four.

 

Frosting

In medium bowl, stir together:

1 cup powdered sugar

1 Tbsp melted butter or margarine

½ tsp lemon or orange extract

enough hot water to make desired consistency (probably 1-2 Tbsp)

Pipe a cross on each bun; with leftover icing, pipe a circle or two around each cross. Use all the frosting, especially if you've omitted raisins, because the buns benefit from the added sweetness. (If you don't own a pastry bag, plop the frosting into your sturdiest plastic storage bag, then place the bag into another sturdy plastic storage bag; snip off the corner and pipe away.)