HOT CROSS BUNS

Ingredients

• 1 3/4 cups milk (2%)
• 1/2 cup granulated sugar, divided
• 1/4 cup salted butter
• 1 tsp salt
• 1 pkg active dry yeast
• 1/2 cup very warm water
• 5-6 cups all-purpose flour, divided
• 2 tsp cinnamon
• 3/4 tsp nutmeg
• 3/4 tsp mace
• 2 large eggs, separated
• 1/2 cup currants
• 1/2 cup raisins
• 1/2 cup candied mixed peel
• 1 cup all-purpose flour
• 1 tsp canola oil
• 1/2 cup cool water

Directions

1. To scald milk, heat in a saucepan over medium heat until small bubbles form around edge of pan.
2. Add 1/4 cup sugar, butter and salt; cool to lukewarm. Sprinkle yeast over warm water; let stand 5 minutes.
3. Stir into milk mixture. Add 3 cups flour and combine to make a sponge.
4. Allow to rise in a warm place until slightly risen, about 1/2 hour.
5. Combine remaining 1/4 cup sugar, spices and egg yolks; add to sponge. Add currants, raisins, peel and enough of remaining 2 – 3 cups flour to make a stiff dough.
6. Turn out onto a lightly floured board; knead until smooth and elastic, about 7 - 10 minutes.
7. Place in a greased bowl, turning to grease top. Let rise until doubled in volume.
8. Turn dough out onto a lightly floured board. Knead 4 – 5 times to remove air bubbles. Divide dough into 18 pieces. Form into balls and place in two well-greased 9 inch square baking pans.
9. With a sharp knife, cut a cross pattern 1/4 inch deep into top of dough.
10. Combine 1 cup flour, oil and 1/2 cup cool water to form a soft dough. Roll a small amount at a time into a thin rope. Cut and place in cross on top of dough.
11. Allow buns to rise until doubled in volume. Meanwhile, preheat oven to 400°F.
12. Beat egg whites lightly; gently brush onto surface of buns.
13. Bake at 400°F until done, about 20 minutes. Brush once more with remaining egg whites halfway through baking time. Remove from pans and cool on wire racks.