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LOCATION: Recipes >> Breads Yeast >> Hot Cross Buns 08

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Hot Cross Buns with Cream Cheese Frosting
Yield: 18 Buns

4 1/2 to 5 cups all-purpose flour
2 pk active dry yeast
1/2 c granulated sugar
1 ts salt
1 ts ground cinnamon
1/4 c ground cardamon
1/4 ts cloves
1/4 ts nutmeg
1 1/4 c milk
1/2 c butter
1/2 c margarine
2 eggs, beaten
3/4 c currants or raisins
1/3 c candied orange peel (optional)
1 egg yolk, mixed with 2 tb water

3 oz pkg cream cheese, softened
1 c confectioners' sugar
1 ts milk

Combine 2 cups of flour, the yeast, granulated sugar, salt and
spices in a large mixer bowl. Heat milk and butter to very warm
(120 to 130 degrees). Add to flour mixture. Beat on medium speed
of an electric mixer for 1 minute. Add eggs. Beat another minute.
Stir in currants, orange peel and enough remaining flour to make
dough easy to handle. Turn dough out onto lightly floured surface.
Knead until smooth and elastic, about 5 minutes, adding additional
flour as needed. Place in a buttered bowl, turning to butter top.
Cover, let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough, turn onto lightly floured surface.

Divide dough in half, divide each half into 9 pieces. Form each
piece into a ball. Place balls of dough in two butter 8" square
baking pans. Cover, let rise in warm place until doubled in bulk,
about 45 minutes to 1 hour. Brush lightly with egg yolk mixture.
Bake rolls in preheated 375 degrees oven for 20 - 25 minutes, or
until golden brown. Remove from pans. Cool on wire rack. Prepare
Cream Cheese Frosting. Drizzle frosting across each bun in the
shape of a cross.

Beat softened cream cheese and confections' sugar in bowl until
smooth. Add up to 1 teaspoon milk to attain drizzling consistency.


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