1. In measure, combine warm water with 1 tbsp of the sugar; sprinkle yeast
over top. Let stand for 10 minutes or until frothy. Meanwhile, in large
bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and
cloves; make a well in center.
2. In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until soft
dough forms. Turn out onto lightly floured surface; knead for 8 minutes or
until smooth and elastic.
3. Place in greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm place for 1 hour or until
doubled in bulk. Punch down; turn out onto floured surface; knead in
currants and peel.
Shape into 12-inch log; cut into 9 even pieces.
4. Stretch, tuck and pinch sides of dough all around to meet underneath.
Using cupped hand, roll into seamless ball. Place 2 inches apart on
greased baking sheet. Cover and let rise for 35 minutes or until
impression remains when dough is poked.
5. Bake buns in 400F 200C oven for about 16 minutes or until golden
brown.
Glaze: In saucepan, stir sugar with water over medium heat until
dissolved. Brush over buns. Let cool.
6. Icing: Stir together icing sugar and water. Using piping bag fitted
with round tip, pipe cross on top of each cooled bun.
Variation: Bread Machine Hot Cross Loaf:
Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk,
butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine
instructions for time), add currants and peel.
Tip: to make 18 buns by hand, increase the yeast to 4 tsp and double the
other ingredients.
Source: Canadian Living Magazine, April 95
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