HOT CROSS BUNS
18 buns
These originated in medieval England to commemorate Good Friday.
Prepare the dough for:
- Parker House Rolls, increasing the sugar to ¼ cup
After stirring in part of the flour, add to the remaining flour:
- ¼ cup currants or chopped raisins
- (2 tablespoons finely chopped candied citron)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated or ground nutmeg
Knead in the remaining flour. After the first rising, punch down the dough and divide into 18 pieces. Round each piece into a ball and place in rows on greased baking sheets so the buns barely touch one another. Cover and let rise until almost doubled in bulk, 45 minutes to 1 hour.
While the buns rise, preheat the oven to 425°F.
Bake until golden brown, about 20 minutes.
While the rolls bake, stir together in a small bowl:
- ½ cup powdered sugar
- 1 tablespoon lemon or orange juice or milk
While the rolls are still slightly warm, decorate each one with glaze in the shape of a cross.