Name: Easter Hot Cross Buns
Ingredients: 1/4 c Water, lukewarm; 1/2 c Granulated sugar; 1 pk Active dry yeast [1 tb]; 3 1/2 c All-purpose flour; 2 tb Cinnamon; 1 ts Nutmeg; 1/2 ts Salt; 1/4 ts Ground cloves; 3/4 c Milk, warm; 1/4 c Butter, melted; 1 Egg; 1 Egg yolk; 1/2 c Currants; 1/4 c Mixed candied peel, chopped; 2 tb Granulated sugar; 2 tb Water; 1/2 c Icing sugar; 2 ts Water

Modern readers are apt to be shocked at the idea that God should be prepared to kill off large numbers of men in order to provide an object lesson for those who survive. John [in Revelation] is more realistic about the fact of death. All men must die, and the question mark which death sets over their existence is just as great whether they die late or soon, alone or in company, violently or in their beds. Their ultimate destiny is not determined either by the moment or by the manner of their death, as the untimely death of the martyrs should prove, but by the opening of the heavenly books and by the true and just judgments which proceed from the great white throne.

G.B. Caird

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Canadian	Breads, Buns	9	Buns

INGREDIENTS

1/4	c	Water, lukewarm
1/2	c	Granulated sugar
1	pk	Active dry yeast [1 tb]
3 1/2	c	All-purpose flour
2	tb	Cinnamon
1	ts	Nutmeg
1/2	ts	Salt
1/4	ts	Ground cloves
3/4	c	Milk, warm
1/4	c	Butter, melted
1		Egg
1		Egg yolk
1/2	c	Currants
1/4	c	Mixed candied peel, chopped
2	tb	Granulated sugar
2	tb	Water
1/2	c	Icing sugar
2	ts	Water

INSTRUCTIONS

GLAZE
ICING
1. in measure, combine warm water with 1 tb of the sugar; sprinkle yeast
over top. Let stand for 10 minutes or until frothy. Meanwhile, in large
bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and
cloves; make a well in centre.
2. In small bowl, whisk together milk, butter, egg and egg yolk; pour into
well. Pour in yeast mixture. Using wooden spoon, stir until soft dough
forms. Turn out onto lightly floured surface; knead for 8 minutes or until
smooth and elastic.
3. Place in greased bowl, turning to grease all over. Cover with plastic
wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch
down; turn out onto floured surface; knead in currants and peel. Shape into
12-inch log; cut into 9 even pieces.
4. Stretch, tuck and pinch sides of dough all around to meet underneath.
Using cupped hand, roll into seamless ball. Place 2 inches apart on greased
baking sheet. Cover and let rise for 35 minutes or until impression remains
when dough is poked.
5. Bake buns in 400F 200C oven for about 16 minutes or until golden brown.
Glaze: In saucepan, stir sugar  with water over medium heat until
dissolved. Brush over buns. Let cool.
6. Icing: Stir together icing sugar and water. Using piping bag fitted with
round tip, pipe cross on top of each cooled bun.
Variation: Bread Machine Hot Cross Loaf:
Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk,
butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine
instructions for time), add currants and peel.
Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the
other ingredients.
Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen:
Cooking Lesson
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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