HOT CROSS BUNS RECIPE

I love these things, and bought at the right time, they are not expensive, but having them warm and using real icing is really special.

This is a recipe from Company's Coming Holiday Entertainment, p. 55. Makes 24 small buns.

From a Great British Baking Show episode, I think turning the fruit inside so that only the smooth dough shows would keep them from burning, but I did like the sweetness the exposed ones had and didn't seem to burn them.

1/2 cup warm water (body temperature will do)
1 tsp sugar
1 T yeast

Stir water and sugar to dissolve. Sprinkle yeast and stir. Let stand 10 minutes.

1/4 c margarine
1/4 c sugar
1 egg
3/4 salt
1/2 t cinnamon
3/4 warm milk
1 c flour

Cream margarine and sugar. Beat in egg until fluffy. Add salt, cinnamon, and milk. Beat in 1 cup flour. Mix in yeast mixture.

1/2 cup currants (important)
2 T finely chopped candy peel (I used candied fruit. Candied cherries would work fine too. Not optional, even if Jean Paré says they are!!)
2 1/4 c flour

Mix in currants and candied fruit. Add remaining flour. Mix well, adding a bit more if necessary to make a soft dough. Let dough rest 10 minutes, then knead until smooth and elastic. Place in greased bowl, and turn in grease before covering. Let rise for about an hour, to allow dough to double in size.

Punch dough down. Shape into small balls. Place on slip baking sheet. Cut a wide cross into each bun with greased scissors. Cover and let rise again until double in size.

Bake at 400F for 20 minutes. Brush with margarine and cool on a rack.

GLAZE
1/2 c icing sugar
1 1/2 t water
1/4 t vanilla

Mix all glaze ingredients together until barely pourable. Add a drop of water at a time as needed. Pipe or drizzle into crosses.

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