Hot Cross Buns

3 1/2 to 4 Cups / 875 to 1000 ml All-Purpose Flour
2 Packages Rapid-rising Active Dry Yeast
1 Tbsp. / 15 ml Watkins Cinnamon
3/4 Cup / 180 ml Milk
1 teas. / 5 ml Watkins Vanilla, Original Double Strength
1 teas. / 5 ml Watkins Butter Extract
1/2 Cup / 125 ml Watkins Original Grapeseed Oil
1/3 Cup / 80 ml White Sugar
3/4 teas. / 4 ml Salt
3 Eggs
2/3 Cup / 160 ml Dried Currants
1 Egg White
1 1/4 Cups / 325 ml Powdered Sugar
1/4 teas. / 1.2 ml Watkins White Vanilla Extract or Almond Extract
Milk

In large bowl, combine 2 Cups / 500 ml flour, yeast and Cinnamon.  Heat milk and next 5 ingredients until just warm (about 120 degrees - 130 degrees F / 50 - 55 C).  Add to dry mixture along with eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl.  Beat 3 minutes at high speed.  Stir in currants by hand and add enough of the remaining flour to make a soft dough.  Shape into a ball.  Place in a lightly greased bowl, turning once.

Cover and let rise in warm place until doubled, about 1 hour.  Punch down and turn out onto floured surface; cover and let rest 10 minutes. Divide into 18 pieces; form into smooth balls. Place on greased baking sheet 1 1/2 inches / 4 cm apart.

Cover and let rise until double, 30 to 45 minutes. Cut a shallow cross in each;  brush tops with slightly beaten egg white.  Bake at 375 degrees F / 190 C for 12 to 15 minutes.  Cool slightly and pipe on cross with a combination of the powdered sugar, White Vanilla, and enough milk to make a thick icing.  Makes 18.    

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