Hot Cross Buns

For as long as I have been a mom,

I have spent "Resurrection Eve" baking hot cross buns

for our Sunday breakfast. 

History tells us that the Greek-style cross was once used to ward off evil spirits.

Aren't you grateful that today believers have the blood of Jesus as our protection?

"He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart."  Psalm 91

You can use this traditional recipe, OR go for the EEE (East, Effective, Enjoyable) version - start out with a box of Pillsbury's Hot Roll Mix for your dough.  Add in the spice, vanilla, and dried fruit - follow directions on the box to prepare the buns.  Add the lemon glaze and cross icing as the recipe directs.

1 Tbs. (1 pkg.) active dry yeast
Pinch sugar
3/4 cup warm water (very warm)
1 cup warm milk
1/2 cup (1 stick) unsalted butter, melted
1/3 cup sugar or honey
1 tsp. salt
3 eggs
3 1/2 - 4 cups unbleached all-purpose flour
1 cup dried currants (or raisins)
1/2 cup chopped dried apricots
1/2 tsp. ground mace
1/2 tsp. pure vanilla

Sugar Glaze
1/4 cup granulated sugar
1/2 cup water

Lemon Icing
1 cup sifted powdered sugar
1 tsp. fresh lemon juice
1 tsp. grated lemon zest
1 1/2 Tbs. milk

1.  In a small bowl, sprinkle the yeast and sugar over the warm water.  Stir to dissolve and let stand until foamy, about 10 minutes.
2.  In a large bowl, combine the milk, butter, sugar, salt, eggs, and 1 cup of the flour.  Whisk hard for 1 minute to combine.  Add the yeast mixture, dried fruits, spice, vanilla, and 1 cup more flour.  Beat hard with a wooden spoon for 1 minute, or until well mixed.  Add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl, switching to a wooden spoon when necessary if mixing by hand.  The dough may also be mixed in a heavy-duty electric mixer fitted with the paddle attachment.
3.  Turn the dough out onto a lightly floured work surface and knead until soft, smooth, and springy, about 3 minutes, pushing back any fruits that might fall out during kneading, and adding 1 Tbs. of flour at a time as necessary to prevent sticking.  Place in a greased deep container, turn once to coat the top, and cover with plastic wrap.  Let rise at room temperature until doubled in bulk, about 1 - 1 1/2 hours.
4.  Turn the dough out onto the work surface and divide into 2 equal portions.  Roll each portion into a 10-inch long log and, with a sharp knife, cut into 9 equal portions.  Form each portion into a round bun and place about 1 1/2 inches apart on a greased or parchment-lined baking sheet.  Let rise, uncovered, at room temperature until doubled, about 30 minutes.  Meanwhile, preheat the oven to 375 degrees.  With a sharp knife, cut a cross no deeper than 1/2 inch over the surface of each bun.
5.  Bake in the center of the preheated oven for 15-20 minutes, or until browned.  While baking, prepare the sugar glaze:  In a heavy saucepan, combine the sugar and water.  Boil uncovered for 5 minutes.  Use immediately, or store in a covered jar in the refrigerator, then reheat to boiling before using.  Remove the buns from the pan to a rack.  Brush immediately with the sugar glaze.  Let cool.

Meanwhile, prepare the Lemon Icing:  In a small bowl, combine the powdered sugar, lemon juice and zest, and milk.  Beat hard with a whisk until smooth.  The icing should be a bit firm for piping.  When the glaze is dry, place the icing in a pastry bag fitted with a small, plain tip and pipe a square cross over the top of each bun.  Let stand for at least 20 minutes to set.