Hot Cross Buns - cooking recipe

Ingredients

3 cups unbleached all-purpose flour
2 packages active dry yeast (5 1/2 teaspoons)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon grated fresh lemon zest
3/4 cup milk
1/4 cup unsalted butter, cut into pieces
2 large eggs, beaten
1/2 cup raisins or 1/2 cup currants
1/4 cup chopped blanched almond
2 tablespoons chopped mixed candied fruit
GLAZE
1 large egg, beaten with
1 tablespoon milk
ICING
1 cup confectioners' sugar (icing sugar)
2 -3 tablespoons cream or 2 -3 tablespoons milk
1/2 teaspoon almond extract

Preparation

Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
Heat milk to boiling in a small saucepan over medium-high heat.
Remove from heat and add the butter.
Stir until the butter is melted.
Stir in the eggs.
Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
Mix in the raisins, almonds, and candied fruits.
Cover with plastic wrap and let rise for 1 hour.
Cover a baking sheet with parchment paper.
Turn the dough out onto an oiled surface.
Dust the dough with flour and knead to express air bubbles.
Divide the dough into 16 equal parts.
Shape each into a round ball.
Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
Preheat the oven to 400 F.
Brush the tops of the buns with the egg glaze.
Slash a cross in the center of each bun with a sharp knife.
Bake for 10 to 12 minutes, until golden.
While the buns bake, mix the icing ingredients in a small bowl.
Place the icing into a pastry bag with a small tip.
Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
Pipe the icing into the shape of a cross on top of each bun.
Serve warm.
Makes 16 buns.
Beatrice Ojakangas.
The Great Holiday Baking Book.