RECIPE FROM "SANDY'S
Hot Cross Buns
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1 cup warm milk (100 degrees to 110 degrees)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1-1/2 teaspoons vanilla
5 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 cup raisins
Combine yeast and 1/2 cup warm wter in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.
Combine flour and cinnamon and gradually add to yeast mixture, beating at minimum speed for 2 minutes. Stir in raisins.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk.
Punch down dough; cover and let rise in a warm place (85 degrees), free from drafts, for 30 minutes.
Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.
Place on a lightly greased 15 x 10-inch jellyroll pan. Cover and let rise in a warm place (85 degrees), free from drafts, for 45 minutes or until doubled in bulk.
Bake, uncovered, at 350 degrees for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an "X" shape.
Makes 4 dozen.,
1 cup powdered sugar
1-1/2 tablespoons milk
1/2 teaspoon vanilla
Whisk together all ingredients until smooth
Makes 2/3 cup