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Hot Cross Buns Yield: 30 pcs

4 c all purpose flour ¼ c warm milk For the egg wash:
4 c bread flour 1 cup milk 3 egg yolks

1 ¼ tbsp salt ¼ c rum plus ¼ c milk for
2 tbsp active yeast ½ c yogurt brushing

1 tbsp bread improver 6 eggs yolks
1 tbsp baking powder 4 eggs For the topping:
1 ¼ c sugar 2 ¼ c butter melted Powdered Sugar

2 c raisins 1 tsp vanilla 9 egg whites
1 tbsp cinnamon powder extra flour for dusting ¼ tsp cream of tartar

2 c dried fruits extra rum for brushing 1 ½ c sugar

Soak dried fruits and raisin in rum for 2 hours set aside d discard rum.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it
stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,
egg yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till

dough is elastic and smooth to touch. Put the dough ball in a greased
bowl covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Cut into 60 grams each. Form into balls. Put a cross on top of the
buns, brush with egg wash and rum.

Beat the egg whites, sugar and cream of tartar. At medium stiff, put in

piping bags or drizzle on top of the buns to form a white cross.

Allow to rise for 30-45minutes. Bake at 350°F for 20-25 minutes. 47