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- white frosting
Hot Cross Buns, topped with an icing cross made, are a Lenten season
href="http://www.recipetips.com/kitchen-tips/t--1100/bread-baking-guide.asp">bread that makes a nice addition to
any Easter brunch table. These yeast bread buns contain
href="http://www.recipetips.com/glossary-term/t--33224/currant.asp">currants, which add a sweet flavor. Find more delicious
href="http://www.recipetips.com/search-recipes/1/bread.asp">bread recipes on our site.
Directions
- In a small saucepan, scald milk, stir in the salt, sugar, and shortening until all is
mixed well. Let cool.
In a small bowl, sprinkle yeast on top of the warm water; stir until
dissolved. Add the yeast mixture, eggs, 1 cup flour, and cinnamon to the milk mixture. Beat with
a mixer approximately 2 minutes, scraping down the bowl as it is mixing. Stir in currants and
small amounts of flour until the mixture forms a soft dough.
Place the dough in a
lightly greased bowl, turning the dough once so that the top is greased as well. Cover and let
the dough rise until it has doubled in size. This will take approximately 1 1/2 hours.
Punch
dough down and turn onto a lightly floured flat surface. Roll to 1/2 inch thick. Using a biscuit
cutter, cut into 2 1/2 inch rounds. Pat these sections into a bun shape. Place on a greased baking
sheet and allow them to rise until they are doubled in size again.
With a serrated knife,
cut a cross into the top surface of each bun. Brush tops with egg white and cold water mixture.
Bake in a 375° F oven for 15 minutes, or until golden brown.
Place on a rack until
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