HOT CROSS BUNS
BLACK AND DECKER BREAD MACHINE (2 lb/dough cycle)

1/13 cups milk
1 egg, beaten
1/4 cup butter
1/3 cup sugar
1 1/4 tsp salt
3 3/4 cups white flour
1 1/4 tsp cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1 1/4 tsp. yeast (I use 1 1/2 tsp)
ADD INGREDIENTS (AT BEEP):
3/4 cup raisins
1/2 cup candied fruit (like in fruitcake/Christmas cake - my addition.)
FOR THE GLAZE:
3/4 icing/powdered sugar
1 tbsp. milk
1/4 tsp. almond flavoring

Measure first 10 ingredients in the order listed into baking pan.

Insert baking pan into oven chamber; twist to secure. Close lid.

Select: Dough /Pasta Setting.

Press start – There will be a 25-minute preheat delay before mixing begins.

Add raisins (and candied fruit) when 'add ingredients' signal beeps.

When cycle is complete, remove dough from machine to a lightly floured surface.

If necessary, knead in enough flour to make dough easy to handle. Divide dough into 18 pieces. Shape each piece into a round, slightly flattened bun. Place 2 inches apart on greased baking sheets. Cover and let rise 30 minutes or until double in volume.

Combine 1 slightly beaten egg with 1 tablespoon of water and brush on buns. With sharp knife, make two cuts 1/4 inch deep on top of each bun to form a cross.

Bake in preheated conventional oven at 350 degrees F for 15-18 minutes. Remove from oven and immediately drizzle cross with glaze.

Makes 18 buns