Classic Hot Cross Buns

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 1/2 cup granulated sugar, divided
• 1/4 cup warm water
• 1 tablespoon active dry yeast
• 1 cup carnation fat-free evaporated skim milk
• 3 1/2 cups robin hood best for bread flour
• 2 tbps. cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon clove
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1/2 cup dried currant
• 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped
• 2 tablespoons sugar
• 2 tablespoons hot water
• 3/4 cup icing sugar
• 1 tablespoon carnation fat free evaporated slim milk

Recipe

• 1 buns: dissolve 1 tablespoons sugar in water. sprinkle yeast over water and let stand for 20 minutes, or until frothy.
• 2 heat evaporated milk until just steaming.
• 3 in a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
• 4 knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. place in a lightly oiled bowl turning to coat. cover and place in a warm area to rise for 1 hour or until doubled in size.
• 5 punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. roll into a log and cut into 12 pieces. shape into balls and place on a greased baking sheet. cover and let rise for 20 minutes.
• 6 preheat oven to 400°f bake buns 12 minutes or until golden brown.
• 7 glaze: heat sugar with water over medium heat until dissolved, brush over hot buns.
• 8 frosting: blend icing sugar with evaporated milk. pipe a cross on each of the cooled buns.