Ireland's OWN: Culture

Celtic Cooking

Hot Cross Buns*

1 ½ plus 2-2 cups flour
2 packages dry yeast
1 tsp cinnamon
¾ c milk
½ c vegetable oil
½ c sugar
1 tsp salt
3 eggs
2/3 c currants
1 egg white, slightly beaten
1 ½ c powdered sugar
¼ tsp vanilla

In large mixing bowl, Combine 1 ½ c flour with yeast and cinnamon. Heat milk, vegetable oil, sugar and salt in a saucepan until warm; stir constantly. Remove from heat and beat for 3 minute at high speed with an electric mixer. Add all at once to the flour mixture along with the eggs. Mix with electric mixer. Stir in currants and add as much of the remaining flour as possible. Turn dough onto a lightly floured surface and knead until smooth and elastic. Shape into ball and place in lightly greased bowl, turning once to coat surface. Cover and place in warm spot to rise (about 1 ½ hours). Punch down dough and turn onto light floured surface. Cover and let rest for 10 minutes. Dive dough into 18 pieces and form each into a ball. Placed on greased cookie sheet 1-½ inches apart. Cover and let rise until nearly double (30-45 minutes). With sharp knife cut a cross.¹ Brush tops of buns with lightly beaten egg whites. Bake at 375 degrees for 12-15 minutes or until golden. Cool slightly. Combine powdered sugar, remaining egg white, vanilla and a dash of salt to make piping to decorate.

Note: 1 The combination of round bun and cross = The Celtic Cross

See also: Ostara