Hot Cross Buns With Citrus Icing Recipes

Steps:

• Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
• Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs. When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour a cup at a time until a soft ball of dough can be gathered together. Dough can be mixed by machine if desired.
• Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking. Kneading should take no more than a few minutes.
• Using some of the remaining butter, grease a bowl. Place the dough in the bowl and turn to butter all sides. Cover and set aside to rise until doubled, about 1 1/2 hours.
• Butter two baking sheets with the remaining butter.
• Punch the dough down, divide it in half, then divide each piece in half again. Divide each portion of dough into six equal pieces and shape each into a ball.
• Place balls of dough on baking sheets, leaving about 2 inches between them. Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
• Preheat oven to 400 degrees.
• Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep. Or snip a small cross in the top with sharp scissors. Try not to compress the bun as you cut.
• Bake buns about 20 minutes, until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil. As soon as buns are done, brush them with milk and sugar glaze.
• Allow the buns to cool for 30 minutes, then serve while still warm.
• If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing. The buns must be completely cooled before the icing is applied. Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.

Steps:

• In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
• Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
• Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
• In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
• In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind.
• Refrigerate until ready to use.
• Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses.
• Do not reheat once crosses are in place.