Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
Procedure: In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.
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