Hot Cross Buns

Ingredients

• 1 1/2 cups all-purpose flour
• 1 package active dry yeast
• 1 teaspoon ground cinnamon
• 3/4 cup milk
• 1/2 cup cooking oil
• 1/3 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 2/3 cup currants or raisins
• 2 to 2 3/4 cups all-purpose flour
• flour for kneading
• 1 slightly beaten egg white
• Powdered Sugar Icing (see recipe, page 88)

Instructions

1. Combine 1 1/2 cups all-purpose flour, 1 package active dry yeast, and 1 teaspoon ground cinnamon. Heat and stir 3/4 cup milk, 1/2 cup cooking oil, 1/3 cup sugar, and 1/2 teaspoon salt till warm (120° to 130°). Add to flour mixture along with 3 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in 2/3 cup currants or raisins and as much of 2 to 2 3/4 cups all-purpose flour as you can.
2. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise till double (about 1 1/2 hours).
3. Punch down. Turn out onto floured surface. Cover; let rest 10 minutes. Divide into 20 portions; shape into smooth balls. Place 1 1/2 inches apart on a greased baking sheet. Cover; let rise till nearly double (30 to 45 minutes). Make a crisscross slash across each. Brush with 1 slightly beaten egg white. Bake in a 375° oven for 12 to 15 minutes or till golden brown. Cool slightly. Drizzle buns with Powdered Sugar Icing (see recipe, page 88). Serve warm.