Bread Machine Hot Cross Buns

Source: Betty Crocker® Cookbook

Dark and golden raisins sweeten these traditional cinnamon yeast bread rolls and they are easy to make thanks to your bread machine.

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Serves: Makes 16 buns
Prep Time: 20 minutes
Cook Time: 18-20 minutes (rising time 40 minutes)

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2 eggs
1/2 cup butter or margarine, softened
4 cups Gold Medal® Better for Bread™ bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
White Icing:
1 cup Powdered sugar
1 tablespoon milk, or water
1/2 teaspoon vanilla, if desired

1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining ingredients except raisins, 1 egg, cold water and White Icing in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Dough/Manual cycle. Do not use delay cycle.
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4. Grease cookie sheet or 2 round pans, 9x1-1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375ºF. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to wire rack. Cool slightly. Make a cross on top of each bun with White Icing. Serve warm.

White Icing:
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

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