Happy Easter!
A fun tradition our has family is making Hot Cross Buns sometime around Easter. The dough for these yummy easy rolls can be made the night before so they are ready to make first think in the morning for a special breakfast. The kids enjoy making the crosses with the frosting (although sometimes we slather the whole bun and say it's the empty tomb).
Hot Cross Buns2 rounded teaspoons yeast
2 Tablespoons of warm water
1 cup of warm/hot milk (110-120 degrees F)
1/4 cup sugar
1 1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs beaten
4 cups of flour
1/2 cup of melted butter (100 g.)
Dissolve yeast in water and milk. Add sugar, salt and cinnamon. Add eggs and 2 cups of flour. Add melted butter and mix well. Add remaining flour gradually. Place in greased bowl and grease top of dough, cover and chill until firm enough to handle (overnight is ok too). Shape into buns and put on greased cookie sheet. Mark each with a X with a floured knife. Let rise until double. Bake for about 10 minutes at about 200 C (400 F). Form a cross on the top with frosting with a butter knife or frosting tube.
Frosting
3 cups of Powdered Sugar
3 Tablespoons of melted butter
3 Tablespoons of milk
1 Tablespoon of vanilla
