Hot Cross Buns

The English have an ancient tradition of serving hot cross buns on Good Friday. They flavor the rolls with currants and citrus peel, score the tops crosswise with a knife before baking and finish with a brushing of sugar syrup.

In the United States, raisins and mixed candied fruit are more likely additions to the spice-flavored yeast bread dough. Here, a powdered sugar glaze cross is added to the top of each bun after baking.

HOT CROSS BUNS

4 1/2 to 5 cups flour

2 (1/4-ounce) packages dry yeast

1/3 cup granulated sugar

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Milk

Butter

2 eggs, lightly beaten

1 cup raisins

1/4 cup chopped candied fruit, optional

1 cup sifted powdered sugar

1/4 teaspoon vanilla extract

Combine 1 1/2 cups flour, yeast, granulated sugar, salt, cinnamon, allspice and nutmeg in large mixing bowl. Place 1 1/4 cups milk and 1/4 cup butter in saucepan and warm to 130 degrees. Add to flour mixture. Beat 2 minutes at medium speed of electric mixer.

Add eggs and 1/2 cup more flour, beat 2 minutes at high speed. Gradually stir in enough remaining flour with raisins and candied fruit to form soft dough. Knead on lightly floured board until smooth, about 5 minutes. Place in greased bowl, cover and let rise in warm place until doubled, about 1 hour.

Punch dough down and divide into 15 equal parts. Shape each portion into ball. Place equal distance apart on greased 15 1/2x10 1/2-inch jellyroll pan. Let rise until doubled, about 1 hour.

Brush buns with melted butter. Bake at 350 degrees 25 minutes or until golden brown. Cool on rack.

Combine powdered sugar with 2 to 3 tablespoons milk, 1 1/2 teaspoons softened butter and vanilla. Drizzle in cross pattern over each bun.

Makes 15 buns.

Each bun contains about:

262 calories; 176 mg sodium; 39 mg cholesterol; 5 grams fat; 49 grams carbohydrates; 6 grams protein; 0.24 gram fiber.