Bread Machine Hot Cross Buns

 

2

eggs

1/2

cup butter or margarine, softened

4

cups Gold Medal® Better for Bread™ flour

3/4

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1 1/2

teaspoons salt

2

tablespoons granulated 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

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 bun ingredients except raisins, 1 egg and cold water 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. (Total time will vary with appliance and setting.)
• 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• 4 Grease cookie sheet or two 9-inch round cake pans. 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 375°F. 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 cooling rack. Cool slightly.
• 6 In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.