Hot Cross Buns

Servings: 1
Ingredients:

2 tb Dry yeast
3/4 c  Warm water
1/2 c  Vegetable oil
1 ts Salt
1/4 c  White sugar
2 tb White vinegar
1 ts Baking powder
1 ts Cinnamon
3 1/2 c  White flour
1/2 c  Flour for kneading
2/3 c  Currants

Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants and flour. Mix well. Add 1 1/2 c flour and
mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from
bowl and knead, adding more flour as necessary. Knead for a few minutes
until the dough is pliable. Return to mixing bowl, cover with a damp
cloth and set aside until it has doubled.

Punch dough down, turn out onto a floured board, cover and let rest for 10
minutes. Divide the dough into 18 pieces. Roll into a ball and place on a
greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish,
using a sharp knife, cut out a cross in the top of each bun. Cover with a
damp cloth and let rise till doubled.

Heat oven to 375F. Lightly brush the top of each bun with vegetable oil and
bake for 12 to 15 minutes or until golden. Cool on wire racks.

Posted by Mark Satterly in Intercook

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