Hot Cross Buns

This Easter recipe is for a sweet bun traditionally served on Good Friday. However, I make these all year round.

Cook Time 25

Total Time 1 40

Servings buns

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).
1 cup milk, 1/4 tsp cinnamon, 1/4 cup currants, 1 grate nutmeg, 2 tbsp butter, 1/2 tsp Salt, 2 tbsp lemon
Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes.
1 pack active dry yeast
Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl.
1 large eggs, 650 ml flour
Turn the dough out on to 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.
1 tbsp sugar, 1/2 cup powdered sugar, 2 tsp milk, 1/4 tsp vanilla extract
Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough.