MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cross Buns (TVFN)
Categories: Breads, Fruits
Yield: 12 servings

1/2 c Water
1/2 c Whole milk
1/2 c Sugar
4 1/2 ts Active dry yeast
1/3 c Unsalted butter; melted,
- more as needed
1 lg Egg yolk
1 1/2 ts Pure vanilla extract
3 c A-P flour (13 oz)
3/4 ts Fine salt
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/2 c Currants; plumped in the
- microwave; cooled
1 lg Egg beaten; for brushing

MMMMM------------------------ICING/GLAZE-----------------------------
2 c Confectioners' sugar;
- sifted
2 tb Milk
1/4 ts Fine gated lemon zest
1 ts Pure vanilla extract

Recipe courtesy of Food Network Kitchen

Combine the water and milk in a medium saucepan and warm
over low heat until about 100+|F/38+|C (but no more than
110+|F/43+|C). Remove from heat and sprinkle the yeast and
a pinch of sugar and flour over the surface of the
liquid. Set aside without stirring, until foamy and
rising up the sides of the pan, about 30 minutes.

Whisk the butter, egg yolk and vanilla into the yeast
mixture.

Whisk the flour, the remaining sugar, salt, nutmeg,
cinnamon and ginger in a large bowl. Make a well in the
center of the flour and stir in the yeast mixture with a
wooden spoon to make a thick, shaggy, and slightly
sticky dough. Stir in currants. Turn the dough onto a
lightly floured work surface and knead until soft and
elastic, about 8 minutes. Shape into a ball.

Brush the inside of a large bowl with butter. Put dough
in bowl, turning to coat lightly with butter. Cover with
plastic wrap. Let rise at room temperature until doubled
in size, about 1 hour 30 minutes. (If you have a marker,
trace a circle the size of the dough on the plastic, and
note the time to help you keep track.)

TO FORM THE ROLLS: Butter a 9" X 14" baking pan. Turn
the dough out of the bowl and pat into a rectangle about
16 by 8 inches. Divide the dough into 12 equal portions,
about 2 ounces each, with a pizza wheel or bench
scraper. (If you don't have a scale, divide the dough in
half lengthwise, then in half crosswise. Cut each of
those four sections into 3 equal-sized rolls.)

Tuck the edges of the dough under to make round rolls
and place them seam-side down in the prepared pan,
leaving a little space in between each roll. Cover the
pan with buttered plastic wrap and set aside in a warm
place until the rolls rise almost to the rim of the pan
and have more than doubled in size, about 45 minutes.

Meanwhile, position a rack in the center of the oven and
set @ 375+|F/190+|C.

Remove the plastic wrap and brush the tops of the buns
with beaten egg. Bake rolls until golden brown and
puffy, about 25 minutes.

FOR THE GLAZE: Stir together confectioners' sugar, milk,
lemon zest and vanilla until smooth. Transfer icing to a
zip bag or pastry bag, and make a small cut in the
corner of the bag. Ice buns in a thick cross shape over
the top of the warm buns.

Yield: A dozen buns

RECIPE FROM: https://www.foodnetwork.com

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