Hot Cross Buns
Ingredients
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3/4 cup lukewarm milk (low-fat is fine)
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2 teaspoons pure vanilla extract
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1 large egg, at room temperature
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3 cups all-purpose flour
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1/3 cup granulated sugar
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1 scant teaspoon salt
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3 teaspoons active dry yeast
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2 ounces (1/4 cup) unsalted butter, softened, cut into 4 to 6 pieces
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1 1/2 teaspoons ground cinnamon
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3/4 to 1 cup currants
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1 large egg yolk
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2 tablespoons water
For the Icing:
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1 1/2 cups confectioners' sugar
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2 tablespoons milk
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1/2 teaspoon pure vanilla extract
Steps:
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Whisk together the 3/4 cup milk, 2 teaspoons of vanilla, and the egg.
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Add the milk mixture, flour, granulated sugar, salt, yeast, and butter to the bread machine, adding in the order suggested by your bread machine manufacturer.
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Set the machine on the dough cycle; add cinnamon and currants or chopped dried fruit at the beep. If the mixture seems too dry, add water in very small amounts
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When the dough is done and doubled in volume, remove to a lightly floured surface. Knead about 6 to 8 times, and let it rest for 10 minutes.
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Grease a 9-inch square baking pan.
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Tear off small pieces of dough (about 2 to 2 1/4 ounces each) and shape them into balls. Place the dough balls in the prepared baking pan. Cover the pan with a cloth and let the dough rise in a warm place for 40 minutes.
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Preheat the oven to 350 F. Stir together the egg yolk and 2 tablespoons water. Lightly brush the tops of the buns with the egg yolk mixture. Bake for 20 to 25 minutes, until the tops are nicely browned. Remove the pan to a rack to cool completely
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Combine the confectioners' sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla; stir until smooth. Add small amounts of hot water or more confectioners' sugar, as needed, for drizzling consistency.
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With a spoon or decorating bag, drizzle crosses on the tops of the buns.
