Hot Cross Buns
Makes 9 buns.
Dough can be prepared in all-size bread machines.
Here's a twist to the traditional hot cross buns popular at Easter celebrations. These buns feature dried or candied pineapple for a taste of the tropics. For a more traditional flavor, omit the lemon peel and pineapple, increase the currants to 1/2 cup, and add 3/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves.
2/3 cup milk
1 large egg
3 tablespoons butter or margarine, cut up
3/4 teaspoon salt
2-1/3 cups bread flour
2 tablespoons sugar
1/2 teaspoon freshly grated lemon peel
1/8 teaspoon Spice Islands® Ground Nutmeg
1-1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/3 cup dried currants or raisins
3 tablespoons finely chopped dried or candied pineapple
1 egg white, lightly beaten
1/2 cup sifted powdered sugar
1/4 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1 to 2 teaspoons milk
To make dough: Measure milk, egg, butter, salt, flour, sugar, lemon peel, nutmeg and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface; knead in fruits and additional flour to make dough easy to handle. Cover; let rest 10 minutes.
Divide dough into 9 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 30 to 45 minutes.
With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack.
To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over buns in shape of cross.
Serving size: 1 bun
calories 257; total fat 6g; saturated fat 3g; cholesterol 35mg; sodium 254mg; total carbohydrate 45g; dietary fiber 1g; protein 6g.