[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HOT CROSS BUNS[/title][fusion_text]Week of April 21st-25th 2014
1 Pkg. (16 oz.) Loaf Frozen White Bread Dough 3/4 Cup Raisins
1 Tbs. Sugar 1 Tsp. Cinnamon 1 Large Egg
1 Tbs. Water 3/4 Cup Powdered Sugar 1 Tbs. Milk
Thaw dough according to package directions. Spray a baking sheet with nonstick cooking spray. In a small bowl, toss together raisins, sugar and cinnamon. On a lightly floured surface, roll out dough in a 10X8 inch rectangle. Spread raisin mixture over rectangle, gently press raisins into dough. Starting at long side, roll dough lightly into a log. Slice log into 10 equal pieces. Knead each piece and roll into a ball. Place on prepared baking sheet. Spray plastic wrap with nonstick cooking spray. Cover buns with plastic wrap, coated side down. Let rise in a warm place for one hour or until doubled in size. In a small bowl, stir together egg and 1 Tbs. water. uncover buns and brush with egg mixture and bake at 350 degrees for 20 minutes or until golden brown. Remove buns from baking sheet and cool completely on wire racks. In a medium bowl, stir together powdered sugar and milk. Spoon into a heavy-duty resealable plastic bag. (Do not seal) Snip 1 corner of bag with scissors to make a small hole. Pipe a cross shape on each bun. Store buns in an airtight container for up to 1 week.
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