*  Exported from  MasterCook  *

                              Hot Cross Buns

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 30   Preparation Time :0:00
Categories    : Gluten-Free                      Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
     1/2  cup           warm water -- 110 to 115 degrees
   1      cup           warm milk -- 110 to 115 degrees
     1/2  cup           sugar
     1/4  cup           butter -- softened
   1      teaspoon      vanilla extract
   1      teaspoon      salt
     1/2  teaspoon      ground nutmeg
   6 1/2  cups          all-purpose flour -- 6-1/2 to 7 cups
   4                    eggs
     1/2  cup           dried currants
     1/2  cup           raisins
                        GLAZE AND ICING:
   2      Tablespoons   water
   1                    egg yolk
   1      cup           confectioner's sugar
   4      teaspoons     milk
     1/4  teaspoon      vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk, sugar, 
butter, vanilla, salt, nutmeg and 3 cups of flour; beat     
until smooth. Add eggs, one at a time, beating well after   
each. Stir in the currants, raisins and enough remaining    
flour to form a soft dough. Turn on a floured board; knead  
until smooth and elastic, 6-8 min. Place in a greased bowl, 
turn once. cover and let rise in a warm place until doubled,
about 1 hour. Punch dough down; shape into 30 balls. Place  
on greased baking sheets. Cut a cross on top of each with a 
sharp knife. Cover and let rise until doubled, about 30 min.
Beat water and egg yolk; brush over rolls. Bake at 375 for  
12-15 min. Cool on wire racks. For icing, combine           
ingredients until smooth; drizzle over rolls.               
                                                            






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