Recipe - Hot Cross Buns (Low Fat)

5 One half cup Allpurpose flour;, divided
1/3 cup Firmly packed brown sugar
Three fourths teaspoon Salt
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
1 pack Dry yeast
1 One half cup 1% lowfat milk; warmed to
120130 degrees
2 tablespoon Margarine;, melted
1 tablespoon Grated lemon rind
1 Whole egg
1 Whole egg white
One half cup Dried currants
Vegetable cooking spray
Three fourths cup Sifted powdered sugar
1 One half teaspoon Fresh lemon juice
1 teaspoon Water

Combine 2 cups flour and next 6 ingredients (brown sugar through yeast) in
a large bowl. Combine milk and margarine; add to dry ingredients, stirring
until well blended. Add lemon rind, egg and egg white; beat with an
electric mixer at medium speed for 2 minutes or until smooth. Stir in
currants. Add 3 cups flour; stir until a soft dough forms. Turn dough out
onto a lightly floured surface. Knead until smooth and elastic (about 8
minutes); add enough of the remaining flour, 1 tablespoon at a time, to
prevent dough from sticking to hands. Place dough in a large bowl coated
with cooking spray, turning dough to coat top. Cover and let rise in a warm
place (85 degrees), free from drafts, for 1 hour or until doubled in bulk.
Punch dough down and divide into 24 equal portions. Shape each portion into
a ball and place on baking sheets coated with cooking spray. Cover and let
rise in a warm place as above, for 40 minutes, or until doubled in bulk.
Bake at 400 degrees for 15 minutes, or until golden. Cool 10 minutes on
wire racks. Combine powdered sugar, lemon juice and water; stir well.
Drizzle a cross over top of each bun. Serve warm. Yield: 2 dozen.

Recipe by: Cooking Light March/April 1993

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
10, 1998