Hot Cross Buns

It's probably best to start this recipe in the morning--preparation is not too long, but it needs to rise 3 times, which takes about 1 hour each time. Baking time is short, at 12 to 15 minutes.

Hot Cross Buns

Milk, scalded & cooled to lukewarm: 2 cups
Sugar: 2 tsp
Warm Water: 1/2 cup
Yeast package (active, not instant): 1

Flour: 3 cups

Butter, softened: 1/2 cup
Sugar: 3/4 cup
Eggs: 2
Salt: 1 tsp

Cinnamon: 1 tsp
Nutmet: 1 tsp
Cloves: 1/8 tsp
Currents or Raisins: 1 cup

Flour, approximate amount: 3 1/2 cups

TOPPING:
butter for brushing tops: 2 tsp
Icing Sugar: 1 cup
Milk or water: 1 tbsp
Vanilla: 1/4 tsp.

Directions (*This recipe will need to rise 3 times, and for best results, allow it to rise in a warm place, such as in the oven with the light on).

Pour warm milk into a large bowl and set aside.

In a small bowl, stir first amount of sugar in warm water.  Sprinkle the yeast over the top and let stand about 10 minutes undisturbed. Then, stir to dissolve yeast and add all of the liquid to the milk in the large bowl.

Beat in the first amount of flour until very smooth. Cover with greased waxed paper and a tea towel, and let rise* for about 50 minutes until bubbly.

Cream together the butter and second amount of sugar in another bowl. Beat in eggs, 1 at a time. Add the salt, spices and raisins/currents.  Stir all together. Add to the flour mixture. Stir again.

Add enough of the next amount of flour until dough is pulling away from the sides of the bowl. Put on a floured surface and continue to knead for about 5 minutes until the dough is smooth and elastic.

Put the dough in a large, greased bowl, and turn over once to grease the top. Cover with a tea towel and let it rise* for about 1 hour until doubled in size. Punch the dough down to remove air and divide into 3 portions. Divide each portion into 12 bun-shaped pieces. Arrange the pieces in 3 greased 8 x 8 inch pans, cover with tea towel and let rise* again for another hour. Cut tops with scissors or slash with a razor or knife to make a cross, about 1/8 inch deep.

Bake in 375 oven for 12 to 15 minutes.

Remove from pans onto a rack to cool and brush tops with butter. Continue to cool.

Mix glaze together until it is barely pourable. You can drizzle or pipe the glaze into the slashes. Makes 36 buns.