A traditional favorite has rolled around this beautiful spring.


Hot Cross Buns
Yield 4 dozen

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 cup warm milk (100° to 110°)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins
Sugar Glaze

Preparation

Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand
5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed
with an electric mixer until blended.

Combine flour and cinnamon, and gradually add to yeast mixture,
beating at medium speed for 2 minutes. Stir in raisins.

Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 2 hours or
until doubled in bulk.

Punch dough down; cover and let rise in a warm place (85°), free from
drafts, 30 minutes.

Turn dough out onto a well-floured surface, and roll to 1/2-inch
thickness. Cut with a 2-inch round cutter.

Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let
rise in a warm place (85°), free from drafts, 45 minutes or until
doubled in bulk.

Bake, uncovered, at 350° for 20 to 25 minutes or until lightly
browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an
"X" shape.