Hot Cross Buns

Hot Cross Buns!
Hot Cross Buns!
One a penny, two a penny,
Hot Cross Buns!

If

If you have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot Cross Buns!

Note: it is believed by most that hot cross buns are a Christian tradition because of the symbol of the cross on the top of the buns. On the contrary, the equal armed cross was a symbol from long before Christianity began, representing the balance of the elements. The Christian cross symbol is not equal armed and has completely different symbolism.

This is another recipe, courtesy of mum.

You Need:

For Part 1 -

• 2 packages (8 grams each) of active dry yeast
• 1/2 cup of warm water
• 1 cup of warm milk
• 1/2 cup of sugar
• 1/4 cup of softened butter
• 1 teaspoon of vanilla
• 1 teaspoon of salt
• 1/2 teaspoon of ground nutmeg
• 6 1/2 - 7 cups of all-purpose flour
• 4 eggs
• 1/2 cup of raisins

For Part 2 -

• 2 Tablespoons of water
• 1 egg yolk

For Part 3 -

• 1 cup of confectioners sugar
• 6-8 teaspoons of milk or cream
• Dash of salt
• 1/4 teaspoon of vanilla

Directions:

Part 1 -

• Have the water and milk at 110-115 degree F.
• In a large bowl, dissolve the yeast in the warm water.
• Add the warm milk, sugar, butter, vanilla, slat, nutmeg, and 3 cups of the flour.
• Beat until smooth.
• Add the eggs one at a time, beating the mixture well after each addition.
• Stir in the raisins and enough flour to make a soft dough.

Part 2 -

• Turn out onto a floured surface and knead until smooth and elastic (until it stops sticking to you and you can form a ball).
• Place in a greased bowl and turn over to grease the top.
• Cover with a damp towel and let it rise in a warm place until doubled in size (about 1 hour).
• Punch the dough down and shape into 30 balls.
• Place on lightly greased baking sheets.
• Cover and let rise until doubled (about 30 minutes)
• Beat the water and egg yolk together and brush over rolls.
  
• Bake at 375 degree F. for 12-15 minutes.

Part 3 -

• Make the icing by combining the last 4 ingredients.
• Stir until smooth, adjusting sugar and milk to make the mixture flow easily.
• When rolls are baked, cool on wire racks.
• Using a butter knife, drizzle icing in the shape of a cross on the top of each bun.