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     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 Lemon zest; fine grated
     1 ts Pure vanilla extract

 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 9x14" baking pan. Turn the dough out of the bowl and pat
 into a rectangle about 16x8". 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.

 Recipe courtesy of Food Network Kitchen

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

 Uncle Dirty Dave's Archives

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