Ingredients

• 3 cups - plain flour
• 1/4 ounce - dry yeast
• 2 tsp - cinnamon powder
• 1/2 tsp - nutmeg powder
• 1/4 cup - dried currants
• 2 tbsp - raisins
• 1 - egg, beaten
• 1 tsp - salt
• 1/4 cup - sugar
• 2 tbsp - margarine
• 1/4 cup - milk
• 1/2 cup - warm water
• For glaze:
• 1 - egg, yolk removed
• 1 tbsp - water
• For cross on top:
• 1/4 tsp- vanilla essence
• 1 tsp - milk
• 1/4 cup - icing sugar
• 1 egg white

How to Make Easter Hot Cross Buns

• Sift the flour, nutmeg, and cinnamon together. Keep aside.
• Heat milk.; when it comes to a boil, add salt, sugar, and margarine.
• Stir well and let it cool till it is lukewarm.
• Dissolve the yeast in warm water and keep it for 10 minutes.
• Add the yeast mixture to the milk and keep it for another 5 minutes.
• Add beaten egg in the milk.
• Add flour mixture slowly to the milk, stirring to form a soft dough.
• Knead in the currants and raisins.
• Cover and keep in warm place for 2 hours.
• The dough will double.
• Punch the dough down.
• Divide into equal pieces and shape into round buns.
• Place them on a greased baking sheet, each at a little distance from the other.
• Cover and let it rise at warm room temperature for 45 minutes.
• Carve an "X" on the top of the bun.
• Mix egg yolk and water for glaze.
• Brush the mixture on top of the buns.
• Bake the buns for 15 minutes at 180-190 degrees C.
• Cool the buns.
• Make icing by beating all the ingredients of icing thoroughly.
• Cover the lines of cross on the buns with the icing and serve.