Hot Cross Buns
1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup raisins
1 egg
1/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
Icing:
2/3 cup confectioners' sugar
1 teaspoon butter, softened
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk
In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun. Makes 1 dozen.
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