Hot Cross Buns

Barb Hagen

• 1/4 cup warm water

• 1 cup lukewarm milk (scalded, then cooled)

• 1/3 cup sugar

• 1/3 cup shortening, margarine, or butter, softened

• 1 tsp. salt

• 1 tsp. ground cinnamon

• 1/4 tsp. ground cloves

• 1/4 tsp. ground nutmeg

• 1 egg

• 1 egg yolk

• 3-3/4 to 4-1/4 cups flour

• 1/2 cup raisins

• 1 egg white, beaten

• 1 Tbsp. water

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, cinnamon, cloves, nutmeg, egg, egg yolk, and 2 cups of flour. Beat until smooth. Stir in raisins and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape each piece into a ball; place about 2 inches apart on greased cookie sheets. Snip a cross on top of each ball with scissors. Cover; let rise until double, about 40 minutes.

Heat oven to 375°. Mix egg white and 1 tablespoon water; brush tops of buns with egg white mixture. Bake until golden brown, about 20 minutes. Cool slightly; frost crosses on buns with powdered sugar frosting.

Powdered Sugar Frosting

Mix 1 cup powdered sugar, 1 tablespoon water or milk and 1/2 teaspoon vanilla until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.