Enjoy Tasty Hot Cross Buns with your Easter Feast!
INGREDIENTS:
Cinnamon Roll Dough (Pre-prepared works too)
1 1/3 Cup Raisins (Substitute Craisins or Currants if desired)
1 Egg
1 Tbsp. Water
ICING INGREDIENTS:
2 cups Powdered Sugar
½ cup Water
1 Tbsp. Vanilla
DIRECTIONS:
Mix your favorite cinnamon roll dough. Take some of the dough and make into little “crosses” by rolling small sections out flat. Use a sharp knife or scissors to cut the crosses; set aside.
Add 1-2 cups Raisins (or substitute) to remaining dough (the amount will depend on the number of buns you’re making.) Fold in raisins. Pull apart 4-5 oz. dough sections; roll into balls. Dab the bun tops with a small amount of egg wash (egg & water mixture), then place the cross- shaped dough cut outs on top of the dab of egg wash. Bake in a 375º preheated oven approximately 25 min. until golden brown. Let cool completely, then ice.
ICING:
Combine water, powdered sugar & vanilla. Add one tablespoon of vanilla. (To adjust the amount of icing for a larger batch of Hot Cross Buns use 1 part Water to 4 parts Powdered Sugar.) Consistency should be thin, but not too runny.
INGREDIENTS:
Cinnamon Roll Dough (Pre-prepared works too)
1 1/3 Cup Raisins (Substitute Craisins or Currants if desired)
1 Egg
1 Tbsp. Water
ICING INGREDIENTS:
2 cups Powdered Sugar
½ cup Water
1 Tbsp. Vanilla
DIRECTIONS:
Mix your favorite cinnamon roll dough. Take some of the dough and make into little “crosses” by rolling small sections out flat. Use a sharp knife or scissors to cut the crosses; set aside.
Add 1-2 cups Raisins (or substitute) to remaining dough (the amount will depend on the number of buns you’re making.) Fold in raisins. Pull apart 4-5 oz. dough sections; roll into balls. Dab the bun tops with a small amount of egg wash (egg & water mixture), then place the cross- shaped dough cut outs on top of the dab of egg wash. Bake in a 375º preheated oven approximately 25 min. until golden brown. Let cool completely, then ice.
ICING:
Combine water, powdered sugar & vanilla. Add one tablespoon of vanilla. (To adjust the amount of icing for a larger batch of Hot Cross Buns use 1 part Water to 4 parts Powdered Sugar.) Consistency should be thin, but not too runny.