Hot Cross Buns

Legend has it that hot cross buns were part of pagan spring festivals, and that a pious monk incised the buns with the sign of the cross in honor of Christ's resurrection. They are now traditionally eaten on Good Friday.

• 3 cups all-purpose flour
• 1 cakes fresh yeast
• 1 cup milk
• 4 teaspoons water
• 1/3 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg, grated
• 1 egg beaten
• 1/4 cup melted butter
• 1 cup currants

METHOD

Sponge: Heat milk and water to lukewarm. (Test on wrist) Crumble yeast. Mix with 1/2 cup flour. Stir in tepid milk/water and mix well. Cover and set aside in warm place until yeast is active and frothing, about 10 - 15 minutes.

Mix remaining flour, sugar, salt, cinnamon and nutmeg. Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well. Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour. Turn onto a floured surface and knead again.

Preheat oven to 375°F.

Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun. Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated 375°F oven for 15 minutes or until golden brown.

Glaze: Mix together sugar, butter, milk and vanilla.

Remove from tray and glaze buns.

Yield: 12 buns

recipe from www.inmamaskitchen.com

Contributor: Mary Merz

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