Hot Cross Buns

A quick shortcut makes Hot Cross Buns an Easter tradition well worth reviving.

Yield: Makes 1 dozen

Ingredients

• 1  loaf frozen bread dough (1 lb.)
• 1/2  cup  golden raisins
• 2  tablespoons  brandy
• 1/4  teaspoon  ground nutmeg
• 1  large egg
• 3/4  cup  powdered sugar
• 1  tablespoon  milk

Preparation

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet. Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes.

In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X.