Nancy Foerstal’s Hot Cross Buns

It was such a treat having Nancy live across the street from us when I was growing up! She did catering from her house and was well known locally for her delicious treats. Each Easter, a tray of these wonderful hot cross buns would arrive at our back door, her gift to us. They are obviously quite a bit of work, but they're worth it. Thanks for the memories, Nancy!

1 ½ cups milk
½ cup plus 1 Tbsp brown sugar
½ cup butter
2 tsp salt
1 pkg. active dry yeast
¼ cup warm water
1 Tbsp sugar
2 eggs, beaten
4 to 5 ½ cups flour
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ cup currants
1 egg
1 Tbsp milk

Scald 1 ½ cups milk; stir in ½ cup brown sugar, butter and salt. Cool to lukewarm.

Sprinkle the yeast into warm water in a large warm bowl. Stir until dissolved. Add 1 Tbsp each of brown and white sugars. Let stand for 10 minutes. Add lukewarm milk mixture and the two beaten eggs.

Sift 3 cups flour with the cinnamon, nutmeg and cloves. Add to the mixing bowl and beat until smooth, about 4 minutes. Toss the currants with ½ cup flour and stir into the dough. Add enough additional flour to make a stiff dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in a large greased bowl, turning to grease top. Cover; let rise in a warm place, free from drafts, until doubled in size, about 1 hour.

Punch dough down and turn out onto a lightly floured board. Divide in half; cut each half into 12 equal pieces. Form each piece into a smooth round ball. Place on a greased cookie sheet about two inches apart. Cover; let rise in warm place until doubled in size.

Preheat oven to 400°. Brush tops of buns with 1 egg beaten with 1 Tbsp of milk. Bake 20 minutes or until done. After 10 minutes of baking, cover the buns with aluminium foil if they are browning too fast. Decorate each bun with a cross of sugar frosting, below. Makes 24 buns.

Nancy’s Sugar Frosting

1 cup icing sugar
2 Tbsp butter
1 to 2 Tbsp milk
½ tsp vanilla

Combine the sugar, butter, vanilla and add the milk until frosting reaches the desired spreading consistency.