Easter Hot Cross Buns
You can never have too many breakfast recipes, so give Easter Hot Cross Buns a try. This recipe serves 6. Watching your figure? This lacto ovo vegetarian recipe has 234 calories, 7g of protein, and 4g of fat per serving. It will be a hit at your Easter event. If you have salt, egg yolk, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
In a small bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt.
Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into six 2-in. balls.
Place 2 in. apart on a baking sheet coated with cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns.
Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Combine icing ingredients; pipe over buns.