Easter Hot Cross Buns Recipe

Combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.

Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.

In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.

Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

Bake buns in 400 F oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.