One a Penny, Two a Penny

Hot cross buns.

Love 'em.

Love making 'em. Which I will do, probably on Holy Saturday, so they are nice and fresh for Easter brunch.

Nicole asked for a recipe so here is the one I use every year.

Hot Cross Buns

Preheat the oven to 375° F.

3 1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1 t. ground cinnamon
3/4 c. milk
1/2 c. vegetable oil
1/3 c. sugar
3/4 t. salt
3 eggs
2/3 c. dried currants
1 slightly beaten egg white
Frosting

In a large mixer bowl combine 2 cups of the flour, yeast and cinnamon.

In a saucepan heat the milk, oil, sugar and salt until warm (115-120°).
Add liquid to dry ingredients; add eggs.

Beat at low spead on mixer for 1/2 minute, scraping the sides of the bowl. Beat 3 minutes on high speed. Turn speed down to medium and add currants and enough of the remaining flour to make a soft dough. (If you don't have a large standing mixer, do this part by hand).

Shape dough into a ball. Oil the mixing bowl; place dough in bowl and turn once to coat.
Cover with a damp towel and let rise until double (about 2 hours). Punch down. Cover and let rest for 10 minutes.

Divide dough into 18 pieces and form each piece into a smooth ball. Place on oiled baking sheet 1 1/2 inches apart. Cover and let rise until double (30-45 minutes).

Cut shallow cross in each bun and brush tops with egg white (reserving what remains).

Bake for 12-15 minutes. Let cool then pipe a cross on each bun with the frosting.

Frosting
Combine 1 1/2 c. confectioners sugar with the remaining egg white, 1/4 t. vanilla and a dash of salt. Mix until smooth. Add milk if necessary to make frosting of piping consistency.

It should be said that I don't pipe my frosting. Because I've tried that and trust me, Martha Stewart makes it look way easier than it is. I just use a tiny spoon and dribble the frosting in a cross over the buns. And yeah, I say, "In the name of the Father, the Son and the Holy Spirit" as I do each one. 'Cause I'm goofy like that.