Hot Cross Buns I

Hot cross buns! Hot cross buns!

Step: 1

Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.

Step: 2

When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.

Step: 3

Punch down on floured surface, cover, and let rest 10 minutes.

Step: 4

Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

Step: 5

Mix egg yolk and 2 tablespoons water. Brush on balls.

Step: 6

Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

Step: 7

To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Per Serving: 217 calories; protein 5.2g; carbohydrates 40.5g; fat 4g; cholesterol 40.3mg; sodium 108.7mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.