Hot Cross Buns

Have you ever eaten Hot Cross Buns? Did you know that "cross" is in the name because there are crosses cut in the top of each bun?

I was always intrigued by the seemingly English tradition of Hot Cross Buns at Easter. And once I discovered I could bake, I decided to tackle them.

This is my third year of making Hot Cross Buns for Easter, and I don't expect the tradition to die any time soon. These are delicious! I liken them to cinnamon raisin bread with a glaze, but my husband wasn't so sure he'd describe them that way (although he couldn't figure out how he would describe them, except "delicious").

So here's the recipe I use (from Light & Tasty magazine), adapted to a bread machine:

4-5 cups flour
1/3 cup sugar
1 pkg active dry yeast (2-1/4 tsp)
1-1/4 tsp ground cinnamon
1/2 tsp salt
1 cup milk
1/4 cup margarine, melted
2 eggs
3/4 cup raisins
1 egg yolk
2 Tbsp cold water
Icing
1-1/2 cups confectioners' sugar
4 tsp cold water

In a bread machine pan, add the first nine ingredients in the order recommended by the manufacturer. (I used 4-1/2 cups of flour to start.) Select the Dough cycle and switch on. Check after 5 minutes. If necessary, add more flour.

When Dough cycle is complete, punch dough down. Turn onto a lightly floured surface and divide into 16 pieces. Shape each into a ball. Place in two 9" round baking pans coated with nonstick cooking spray. Using a sharp knife (or kitchen scissors), cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.

Beat egg yolk and water; brush over buns. Bake at 375 degrees for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over top of rolls.

Yield: 16 rolls