Hot Cross Buns!

SO I have always wanted to make these...and since they are very "Eastery" it seemed it was my chance to jump on this yummy recipe! Happy Easter Ya'll!

PS Sorry everything is so 'bakey' lately. I've had quite the addiction to baking.

For the Hot Cross Buns

• 2 cups Whole Milk (I used Lactaid 'cuz that's all we have :)
  
• ½ cups Canola Oil
• ½ cups Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2 teaspoons Salt (I would use only 1 tsp next time)
  
• ¼ cups Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)

GLAZE

• 1 whole Egg White
• Splash Of Milk

Icing

• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the process, then fold the dough again. Repeat a third time. (You won’t use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE: Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 10 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Adapted from: http://thepioneerwoman.com/cooking/