Hot cross buns to tradycyjne angielskie drożdżówki z charakterystycznym krzyżykiem, nadziewane bakaliami. Wypiekane są z okazji Świąt Wielkanocnych i najczęściej spożywane w Wielki Piątek (Good Friday).

• 2 teaspoons active dry yeast
• 1/2 cup warm 2% milk (110 to 115 degrees F)
• 1 tablespoon butter, softened
• 1 egg
• 4 teaspoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 tablespoons raisins
• 2 tablespoons dried currants
• 1/4 teaspoon ground cinnamon
• 1 dash ground allspice
• 1 egg yolk
• 1 tablespoon water

• 1/4 cup confectioners' sugar
• 1/8 teaspoon vanilla extract
• 3/4 teaspoon 2% milk

1. In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
4. Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.

• yeast – drożdże
• all-purpose flour – mąka uniwersalna
• raisins – rodzynki
• dried currants – koryntki (rodzynki z drobnych, ciemnych winogron)
• ground allspice – zmielone ziele angielskie
• yolk – żółtko
• icing – lukier
• confectioners’ sugar – cukier puder
• dissolve – rozpuścić
• stir in – wmieszać, dodać
• dough – ciasto
• knead – zagnieść
• punch down – docisnąć
• in. = inch – cal
• baking sheet – blacha do pieczenia
• brush – posmarować
• wire rack – stojak druciany do studzenia wypieków
• pipe – wycisnąć, polać