Breads
Hot Cross Buns
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Ingredients
3-3/4 to 4-1/4 cups all-purpose flour
1 package active dry yeast
1 teaspoon ground cinnamon
3/4 cup Lehigh Valley Dairies 1% Milk
1/2 cup cooking oil
1/3 cup granulated sugar
1/2 teaspoon salt
3 eggs
2/3 cup currants or raisins
1/2 cup chopped hazelnuts (filberts) (optional)
1 slightly beaten egg white
1 cup sifted powdered sugar
1 tablespoon hazelnut liqueur or milk
1/4 teaspoon vanilla
Directions
In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, and cinnamon. In a small saucepan heat and stir 3/4 cup Lehigh Valley Dairies 1% Milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F). Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
Using a spoon, stir in currants or raisins, hazelnuts (if desired), 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 remaining flour to make moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar, hazelnut liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm. Makes 20 buns.