One-a-penny, two-a-penny. A traditional bread eaten on Good Friday, a hot cross bun is a spiced sweet bun marked with a distinctive cross on the top.
1 Cup milk
4 tsp water
1 packet yeast
3 Cups all-purpose flour
1/3 Cup sugar
1 tsp salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 beaten egg
1/4 Cup (1/2 stick) melted butter
1 Cup raisins or currants
2 Tbsp flour
1 Tbsp honey
Combine milk and water in a small saucepan, and heat on low heat until mixture is lukewarm. Sprinkle yeast on top of surface of warmed milk. Mix with 1/2 cup of the flour. Cover dough, and set aside in warm place until yeast is active and frothing, about 10 – 15 minutes.
Transfer dough to a mixing bowl and add the remaining flour, sugar, salt, cinnamon and nutmeg, stirring vigorously. Add beaten egg and melted butter to the yeast dough, before adding remaining ingredients and fruit. Mix well.
Turn out dough onto a floured surface and knead by hand for five minutes. Return to lightly oiled bowl, cover with a clean cloth, and allow to rise until dough has doubled in bulk, about 1 hour.
Turn risen dough onto a floured surface and knead once more, while you preheat oven to 375° F.
Divide dough into twelve chunks and shape each into a round bun shape. Using a sharp paring knife, cut a deep cross on the top of each bun.
Arrange all 12 rolls on a baking sheet, cover with a clean tea towel, and allow bread to rise for 30 minutes. Bake in preheated 375° F oven for 15 minutes or until golden brown.
Remove baking sheet from oven and transfer buns to a wire cooling rack.
Make the glaze by combining the flour, honey, and just enough vegetable oil to achieve desired consistency. Use a spoon or knife to drizzle the glaze over the top of each bun.
Serve while still warm.