Hot cross bun

1/4 cup rum

1/2 cup chopped dates

1/2 cup raisins

1 1/4 cups milk, room temperature

3 large eggs, 1 separated (save one egg white for glaze)

6 tablespoons butter, room temperature

2 teaspoons instant yeast

1/4 cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Icing for the buns

1 cup confectioner sugar

3-4 teaspoons milk

¼ teaspoon vanilla extract

Mix well. This should be an icing you can pipe. Adjust if necessary.

Cross the buns

 

1.       Combine the dates and raisins with the rum and microwave just to warm. Remove then cover.  Allow to cool.

2.       Combine all the dough ingredients in the mixer. Mix until well blended and elastic. Around 5-6 minutes.

3.       Add the dried fruits and any rum that has not been absorbed by the fruit. Knead until distributed.

4.       Place in a container to proof for 1-1 ½ hours. Almost double.

5.       This recipe makes 13 buns. Cut dough into even pieces. Roll with oiled hands and place on a prepared cookie sheet. Cover and let rise for 1-1/2 hour.

6.       Preheat oven to 375 degrees F

7.       When the buns have proofed brush each with a mixture of the 1 egg white from above and 1 tablespoon of milk.

8.       Bake for 20 minutes until done. Place on rack to cool.

 

Prepare icing and cross