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Title: Scottish Hot Cross Buns
Categories: Bread Yeast Ethnic
Yield: 12 Servings
| 3 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Each:allspice, nutmeg, |
| Cinnamon | ||
| 1/4 | c | Sugar |
| 1 | Stick butter, melted | |
| 1 | Egg beaten | |
| 3/4 | c | Currents or raisins |
| 1/3 | c | Candied citron fruit |
| Yeast mixture: | ||
| 1 | tb | Dry yeast |
| 1 | tb | Sugar |
| 2/3 | c | Warm milk |
| 1/2 | c | Warm water |
| 1 | c | Flour |
| Glaze: | ||
| 2 | tb | Milk |
| 2 | tb | Water |
| 3 | tb | Sugar |
Begin by making the yeast mixture, mixing all ingredients and setting it aside to proof ( foam ).In another bowl sift flour, salt, spice and sugar. Add fruits and mix well. Combine butter and eggs and add to yeast mixture. Then add to flour mixture. Knead dough on floured surface, 8 to 10 minutes or smooth and elastic. add more flour if needed to keep dough from sticking. Divide into 12 equal pieces and shape into round buns. Place rolls far apart on greased baking sheet. Cover and let rise at warm room temperature for 45 minutes. Use a sharp knife to make an X shape cut on surface of dough. Bake in a 425 oven for 15 to 20 minutes or golden. Cool on rack. Make glaze by bringing ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns thickly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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