Hot Cross Buns

Name: Hot Cross Buns
Total time: 145
Yield: 12
Ingredients: 3 cups all-purpose flour; 0.75 cup warm water (110 degrees F/45 degrees C); 0.25 cup white sugar; 1 large egg; 1 large eggs, separated, divided; 3 tablespoons butter, softened; 1 tablespoon active dry yeast; 1 tablespoon instant powdered milk; 0.375 teaspoon salt; 0.75 cup dried currants; 1 teaspoon ground cinnamon; 2 tablespoons water; 0.5 cup confectioners' sugar; 2 teaspoons milk; 0.25 teaspoon vanilla extract

Recipe by LITSTER5 from allrecipes.com

Breakfast 2 Hr. 25 Mins.

Ingredients

12 servings

•

3 cups all-purpose flour
•

0.75 cup warm water (110 degrees F/45 degrees C)
•

0.25 cup white sugar
•

1 large egg
•

1 large eggs, separated, divided
•

3 tablespoons butter, softened
•

1 tablespoon active dry yeast
•

1 tablespoon instant powdered milk

•

0.375 teaspoon salt
•

0.75 cup dried currants
•

1 teaspoon ground cinnamon
•

2 tablespoons water
•

0.5 cup confectioners' sugar
•

2 teaspoons milk
•

0.25 teaspoon vanilla extract

Instructions

Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
Punch down dough on a floured surface, cover, and let rest for 10 minutes.
Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough.
Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
Mix together confectioners' sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.