Children will love helping you to make these too — what a great Bank Holiday family activity!
Hot cross buns
- 2 packets active dry yeast (7g each)
- 1/2 cup warm water
- 1 cup warm milk
- 1/2 cup sugar
- 1/4 cup softened butter or margarine
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 7 cups all-purpose flour
- 4 eggs
- 1/2 cup dried currents
- 1/2 cup raisins
- 2 tbsps water
- 1 egg yolk
- 1 cup confectioner’s sugar
- 4 teaspoons milk or cream
- Pinch of sale salt
- 1/4 teaspoon vanilla
- Heat the water and milk. In a large mixing bowl, dissolve the yeast in the warm water.
- Add the warm milk, sugar, butter, vanilla, salt, 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 dried fruit and enough flour to make a soft dough.
- Turn out onto a floured surface and knead for about six until smooth and elastic. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (this will take around an hour).
- Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (this will take about 30 minutes).
- Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls.
- Bake at 375F°/190C°/gas mark 5 for 12 to 15 minutes.
- Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
- When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.