Recipe: Hot Cross Buns (using lemon peel, nutmeg, and dried or candied pineapple)

HOT CROSS BUNS



FOR THE DOUGH:
3 to 3 1/2 cups all-purpose flour
3 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
2 large eggs
1/2 cup dried currants or raisins
1/4 cup finely chopped dried or candied pineapple
1 egg white, lightly beaten

FOR THE POWDERED SUGAR GLAZE:
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

TO MAKE DOUGH:
In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg.

Heat milk, water and butter until very warm (120 to 130 degrees F); stir into flour mixture. Stir in 2 eggs, currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

TO SHAPE AND BAKE:
Divide dough into 12 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops.

Bake at 375 degrees F for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross.

TO MAKE THE POWDERED SUGAR GLAZE:
In small bowl, combine all icing ingredients; stir until smooth.

Makes 12 buns
Source: Fleishmann's