Hot Cross Buns

Credit: CJorsch Wikimedia Commons

Ingredients:
3 3/4 to 4 cups all purpose flour
2 packages active dry yeast or 4 1/2 teaspoons active dry yeast
1 1/2 to 1 teaspoon ground cinnamon
3/4 cup milk
1/2 cup cooking oil
3/4 teaspoon salt
1/3 cup sugar
3 eggs
3/4 cup dried currants or raisins

Procedure:

1. In large mixer bowl, thoroughly stir together 1 1/2 cups of the flour, the yeast, and the cinnamon.
2. In a saucepan, heat together milk, oil, sugar, and salt just till warm (115 to 120 F.). Add to dry mixture in mixer bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
3. By hand, stir in currants and enough of the remaining flour to make a moderately soft dough. Cover and let rise till double, 1 to 1/2 hours.
4. 4. Stir dough down. Shape dough into 14 balls. Place on greased baking sheet, 1 1/2 inches apart. Cover and let rise till dough is nearly double, 30 to 45 minutes.
5. Bake in 375 oven for 12 to 15 minutes. Cool slightly; pipe crosses through pastry tube or bag with using white icing or a powdered sugar glaze.

Notes:
My mother makes these at Easter, and sometimes, at Christmas. The recipe is originally from Better Homes and Gardens, March 1973. The original recipe suggests making 24 buns; I like them slightly larger, so I usually make 16 to 18. I tend to use a candy thermometer to check the temperature of the milk and oil solution, and I use a generous 1 and a half teaspoons of cinnamon. I also use more currants; the original called for 1/3 cup. It also called for brushing the buns with a beaten egg white before baking; I don't bother. I often use put the balls of dough into greased muffin tins.

These freeze quite well.