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Hot Cross Buns




Source of Recipe


Nancy Bateman






List of Ingredients



• 3 3/4 C. all-purpose flour, unbleached
  
• 1 tsp. ground cinnamon
  
• 1/2 C. vegetable oil
  
• 1/2 tsp. sea salt
  
• 2/3 C. raisins, craisins or currents
  
• 1 pkg. active dry yeast
  
• 3/4 C. milk
  
• 1/3 C. sugar
  
• egg whites
  
• icing directions below
  






Instructions



1. In a large mixing bowl combine 1 1/2 cups flour, yeast and cinnamon. In a small saucepan stir together and heat3/4 cup milk, oil, sugar and salt until warm. (120 degrees F.) Add to the flour mixture along with the 3 whole eggs. Beat with electric mixer on low for 30 seconds the on high for 3 minutes.
   
   
2. Using a spoon, stir in raisins and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to greased surface. Cover and let rise for about 1 1/2 hours.
   
   
3. Punch dough down. Turn out onto floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each into a ball. Place balls 1 1/2 inch apart on greased baking sheet. Cover and let rise 30 to 45 minutes. With a sharp knife, make shallow crisscross slash across each bun. Brush with egg white. Bake at 375 degrees F. for 12 to 15 minutes. Cool slightly.
   
4. In a small bowl combine 1 cup powdered sugar, milk and 1/4 tsp.vanilla. Stir in Milk, 1 tsp. at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm.