Hot Cross Buns, Hot Cross Buns

Now get that song out of your head.  I had these growing up during Holy Week.  I have been told that some people used to pick out the dried fruit and just eat the roll part.  Or just lick off the frosting and leave the rolls for their parents.  Then I thought, why don’t I put fruit in the rolls that someone wants to eat? So I got rid of the currents, added dried raisins, dried blueberries, and dried cranberries.  Oh, I soaked those fruits in rum.  Yeah, you’ll eat dried fruit now.  I hope you like them.
1 cup warm milk (105-115 degrees)
1/2 oz dry active yeast
1/2 cup sugar
3 cups flour
1/3 cup melted butter
1 egg yolk
1/2 teaspoon salt
1 teaspoon lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup golden raisins
1/4 cup dried blueberries
1/4 cup dried cherries
1/4 cup rum
In a bowl soak dried fruit in rum for 1 hour
In a medium bowl, add warm milk, yeast, and a pinch of sugar.  Let rest for 20 minutes
Add cinnamon and nutmeg
In a large bowl
Add flour, remaining sugar, salt, and mix
Make a well in middle and add yeast mixture
Add beaten egg yolk
Mix until forms a dough
Add boozed up dried fruit
Put dough on a floured board
Need for 8 to 10 minutes
Place in buttered bowl and let rest for 1 hour until dough doubles in size
Cut dough into 12 rolls
Form balls, tucking edges underneath
Place in a 13×9 pan
Cover with plastic wrap and let rise for 1 hour
Make egg wash: beat 1 egg and 1 teaspoon water  (this wasn’t listed in the ingredients above)
Coat rolls with egg wash
Heat oven 375
Bake rolls for 22-25 minutes
Let cool for 45 minutes before frosting
Frosting:
1 cup powdered sugar
2 tsp milk
1/2 tsp vanilla
Mix together until smooth and thick
Place in a piping bag to make crosses on rolls
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