Hot Cross Buns

Sherry McDermott served these for the women’s bible study she held in her Bonny Doon home a little over 20 years ago.   I grew up with the Mother Goose Nursery rhyme but hadn’t every had one until that delightful day.  This is Sherry’s recipe.

• 1 cup milk
• 2 tablespoons butter
• 1 package of active dry yeast
• 1/4 up warm water
• 4 cups all purpose flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 3/4 cup currants
• 1/4 cup finely diced candied orange peel or citron
• 2 eggs, well beaten
• 1 egg yolk diluted with a teaspoon water for topping
• Icing

Scald the milk, stir in butter, and cool to lukewarm.  Dissolve yeast in 1/4 cup warm water.  Combine dry ingredients with currants and orange peal.  Stir in cooled milk and eggs followed by the dissolved Hearst.  turn dough out on to a lightly floured board and kneed until smooth and elastic.  Place in a greased bowl, cover and let rise in a warm place until doubled in size, about 1 1/2 hour.

Stir down dough, pinch off pieces and form smooth, rounded balls about 1 1/4 inches in diameter.  Place balls of dough on a lightly greased baking sheet about 2 inches apart. Brush each bun lightly with the egg yolk and water topping.  Let the buns rise in a warm place until doubled in size, about 30 minutes.  Bake in a hot oven at 400 degrees Fahrenheit for about 10 minutes, or until lightly browned.  Cool on racks about 5 minutes.  Then, with a spoon or the tip of a knife, drizzle frosting on top of each bun to form a small cross.  

Icing

Combine a cup powdered sugar with 2 teaspoons of lemon juice and 1 teaspoon water.