Here is a recipe for hot cross buns from the Searchable Online Archive of Recipes at the University of California, Berkeley.

Hot Cross Buns Recipe By : TASTE OF HOME - FEB/MARCH 1996 Serving Size : 30 Preparation Time :0:00 Categories : Gluten-Free Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water -- 110 to 115 degrees 1 cup warm milk -- 110 to 115 degrees 1/2 cup sugar 1/4 cup butter -- softened 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon ground nutmeg 6 1/2 cups all-purpose flour -- 6-1/2 to 7 cups 4 eggs 1/2 cup dried currants 1/2 cup raisins GLAZE AND ICING: 2 Tablespoons water 1 egg yolk 1 cup confectioner's sugar 4 teaspoons milk 1/4 teaspoon vanilla extract In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 min. Place in a greased bowl, turn once. cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each with a sharp knife. Cover and let rise until doubled, about 30 min. Beat water and egg yolk; brush over rolls. Bake at 375 for 12-15 min. Cool on wire racks. For icing, combine ingredients until smooth; fill crosses with icing.

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The Culinary Connection

The Nutrition Navigator

SOAR: Searchable Online Archive of Recipes