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Title: Lg. Hot Cross Bun Dough *
Categories: Breadmaker Bread
Yield: 3 Servings
| 1 | c | Milk |
| 2 1/2 | Eggs | |
| 1/4 | c | Butter |
| 5 | tb | Sugar |
| 2/3 | ts | ;salt |
| 1 1/3 | ts | Cinnamon |
| 4 | c | Flour, all purpose |
| 2 1/2 | ts | Yeast |
| 1 | c | Raisins |
Add first eight ingredients in order to ABM and select dough cycle.
About five minutes prior to end of the dough kneading cycle, add raisins or they may be kneaded in by hand at the completion of the cycle. After a short kneading, let the dough rest for about 10 minutes. Cut dough into desired amount of pieces, shape each one into a ball and place in a greased baking dish. Cover and let rise about 35 minutes or until doubled in bulk. Brush with a mixture of egg yolk and 2 teaspoons water. Bake at 375 degrees for 20 to 25 minutes.
If desired, after buns are completely cool, drizzle in the shape of a cross, a mixture of 1 cup confectioners' sugar, 1/2 tsp vanilla extract and 1 tablespoon of milk.
small batch = 8 buns, med. batch = 12 buns, lg. batch = 16 buns From: Margaret Young Date: 15 Feb 97 National Cooking Echo Ä
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