Hot Cross Buns



1 cup (250 ml) milk

1 Tbs (15 ml) sugar

1/4 tsp (1 ml) cinnamon

A grating of fresh nutmeg

1/4 cup (60 ml) currants or raisins

2 Tbs (30 ml) finely chopped citron

2 Tbs (30 ml) butter

1/2 tsp (2 ml) salt

1 package (1 Tbs, 15 ml) active dry yeast

1 egg

2+2/3 cups (650 ml) all-purpose flour



For the frosting:

1/2 cup (125 ml) confectioner's (powdered) sugar

2 tsp (10 ml) hot milk

1/4 tsp (1 ml) vanilla extract



Combine the milk, sugar, cinnamon, nutmeg, currants or raisins,

citron, butter and salt in a small saucepan and heat over a low flame

until the sugar is dissolved, the butter has melted, and the milk is

luke warm (110F, 43C). Sprinkle the yeast over the milk mixture and

allow to proof for 15 minutes. Beat the egg into the milk mixture,

and combine with half the flour in a mixing bowl. Turn the dough out

onto a floured surface and knead the rest of the flour in, using only

enough to form a dough that can be handled easily. Place in a greased

bowl and allow to rise until doubled in volume. Shape the dough into

18 balls and place in rows on a greased baking sheet. Using a sharp

knife or razor blade, cut a cross into the tops of the balls. Cover

with a dish towel and allow to rise until doubled in volume. Bake in

a preheated 425F (220C) oven for 20 minutes, until golden brown.

Meanwhile, combine the frosting ingredients, stirring until smooth.

Allow the buns to cool before spooning or piping the frosting on the

cross made by the cuts in the dough. Makes 18 buns.