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Watkins Hot Cross Buns

Hot Cross Buns have been an English tradition since 1361 but have a mixed history. Some say they were the ancient pagan sacramental cakes eaten by Anglo Saxons in honor of their goddess "Eastore".  The cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox, but was adapted by monks wanting to give Christian meaning to the tradition as demanded by Queen Elizabeth I in the mid 16th century.

Watkins Hot Cross Buns

3 1/2 - 4 cups all purpose flour
2 packages rapid rising active dry yeast
1 tbsp. Watkins Cinnamon
3/4 cup milk
1 tsp. Watkins Vanilla, Double Strength
1 tsp. Watkins Butter Extract
1/2 cup. Watkins Original Grapeseed Oil
1/3 cup sugar
3/4 tsp. salt
3 eggs
2/3 cup dried currants
1 egg white
1 1/4 cups powdered sugar
1/4 tsp. Watkins Vanilla, Double Strength or Watkins Almond Extract

Combine 2 cups of the flour, yeast and cinnamon in a large bowl. Heat milk and next 5 ingredients until just warm (about 120 degrees F) Add to dry mixture. Add eggs. Beat at low speed with an electric mixer for 30 seconds, scraping bowl occasionally. Beat 3 minutes at high speed. Stir in currants by hand. Add enough of the remaining flour to form a soft dough. Shape into a ball. Place in a bowl lightly greased with Watkins Original Grapeseed Oil, turning once. Cover dough and let rise in warm place until double, about 1 hour.

Punch dough down and turn out onto floured surface; cover and let rest 10 minutes. Divide dough into 18 pieces; form each into a smooth ball. Place on a greased baking sheet 1 1/2 inches 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 for 12 to 15 minutes. Cool slightly then pipe a cross with a combination of the powdered sugar, Vanilla or Almond extract and enough milk to make a thick icing

Makes 18 buns

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