each year I post this recipe I was a our local store picking up a a cake and there on the counter was 4 hot cross buns for 5.99
Hot Cross Buns
1/2 cup warm water
2 packages active dry yeast
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1/4 cup milk, scalded
1/2 cup salad oil or melted shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted all-purpose flour
1/2 to 1 teaspoon cinnamon
3 beaten large eggs
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( Optional; 2/3 cups currants )
Soften active dry yeast in warm water. Combine milk, salad oil, sugar, and salt; cool to lukewarm. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture. Add eggs; beat well. Stir in softened yeast. ( Optional; stir in currants ) .. Add remaining flour or enough to make a soft dough, beating well.
Cover dough with damp tea towel and let rise in a warm place till double, about 1 1/2 hours. Punch down and turn out on a lightly floured surface. Roll or pat to 1/2 inch thick. Cut dough in rounds with a floured 2 1/2 inch biscuit cutter.
Shape buns with fingers and plance a greased baking sheet, about 1 1/2 inches apart. Cover and let rise in a warm place till almost double, about 1 hour. If desired, snip shallow cross in each bun with "sharp" scissors or knife. Brush tops with 1 slightly beaten egg white. ( you'll have some egg white left over, save it to use in the frosting )
Bake in a moderate oven, 375' for 15 minutes or until lightly browned. Remove buns to rack to cool slightly.
For frosting, add vanilla and about 3/4 cup confectioners sugar to the remaining egg white. Pipe frosting crosses on while buns are warm.
Serve while warm. Makes about 2 dozen