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                                                                  In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 4 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 1/3 cup currant
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
                                                                  • Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
                                                                  • With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
                                                                  • Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
                                                                  • Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
                                                                  • Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
                                                                  • Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
                                                                  • Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 24buns
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                                                                    pour
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                                                                    melt
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                                                                    knead
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                                                                    combine
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                                                                    coat
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                                                                    cover
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                                                                    bake
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                                                                    wash
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                                                                    brush
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                                                                    glaze
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                                                                    juice
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                                                                    serve
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