Hot Cross Buns

Makes 18 buns.
Milk	1/2 cup
Water	1/2 cup
Butter, room temperature	1/4 cup
Egg, room temperature	1 large
Lemon zest	2 tablespoons
Cinnamon	1 teaspoon
Cloves	1/4 teaspoon
Nutmeg	1/4 teaspoon
Salt	1 teaspoon
Sugar	1/4 cup
Bread flour	3 1/2 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Currants	3/4 cup
Glaze
Egg yoke	1
Water	1 tablespoon
Frosting
Powdered sugar	1 cup
Vanilla	1/2 teaspoon
Water	2 to 3 tablespoons

Bread Machine Method

Have liquid ingredients at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Currants can be added 5 minutes before the end of the last kneading. Do not use the delay timer.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine milk and water; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in currants and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add currants and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add currants; pulse just until mixed. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375 degrees F oven 10 to 12 minutes. Remove from cookie sheet; cool. Remove from pan; cool. Combine Frosting ingredients; frost, making a cross on each bun.