An Easter Morning Treat

Hot Cross Buns:
2/3 cup sugar
1 teaspoon salt
about 5 cups flour
1 ½ cups milk
½ cup butter
2 packages active dry yeast
1 egg
raisins, if desired
1 additional egg for brushing on rolls before baking

Preheat oven to 350 degrees. Combine sugar, salt, yeast, and 1½ cups flour. In a saucepan, heat milk and butter until very warm. Dissolve yeast in warm milk mixture until bubbly. Beat milk into dry ingredients for 2 minutes. Beat in 1 egg and 1 cup remaining flour. Stir in raisins and enough additional flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and place in a greased bowl, turning dough to grease top. Cover; let rise until double, about 1 hour. Punch dough down; turn out onto a floured surface and divide into 18 equal pieces. Cover; let stand 15 minutes. Grease 9x13 inch pan. Shape dough pieces into balls; place in prepared pan. Let rise until double, about 1 hour. Cut a cross into each roll, brush with beaten egg. Bake in preheated oven at 350 degrees for 25 minutes or until golden brown. Cool. Fill in the cross in each bun with White Vanilla Glaze. Makes 18 delicious, yeasty Hot Cross Buns.


White Vanilla Glaze:
2 cups powdered sugar
1 teaspoon vanilla
½ teaspoon cinnamon (optional)
1-2 tablespoons warm milk or cream

Stir everything together with a whisk. If icing is too thick add more milk or a drop of hot water. If icing is too thin add a tablespoon more powdered sugar.