Easter Hot Cross Buns

Directions

1. 1. In measure, combine hot water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 min or possibly till frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.
2. 2. In small bowl, whisk together lowfat milk, butter, egg and egg yolk; pour into well. Pour in yeast mix. Using wooden spoon, stir till soft dough forms. Turn out onto lightly floured surface; knead for 8 min or possibly till smooth and elastic.
3. 3. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in hot place for 1 hour or possibly till doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pcs.
4. 4. Stretch, tuck and healthy pinch sides of dough all around to meet underneath.
5. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 min or possibly till impression remains when dough is poked.
6. 5. Bake buns in 400F 200C oven for about 16 min or possibly till golden.
7. Glaze: In saucepan, stir sugar with water over medium heat till dissolved. Brush over buns. Let cold.
8. 6. Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
9. Variation: Bread Machine Warm Cross Loaf:
10. Reduce flour to 3 1/4 c.. To baking pan, add in (in order) water, lowfat milk, butter, sugar, Large eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
11. Choose "sweet dough" setting; after first kneading (see machine instructions for time), add in currants and peel.
12. Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the other ingredients.
13. Cooking Lesson