Guyanese Hot Cross Buns

Ingredients

 * 1 pound plain white flour
 * 1 level teaspoon salt
 * 1 ounce yeast
 * 4 ounces sugar
 * 6 ounces currants or mixed fruits
 * 4 ozs unsalted butter
 * 2 large eggs
 * 1 cup warm milk or as desired
 * 1 level teaspoon cinnamon
 * 1/4 tsp. lemon zest
 * 1/2 tsp ground ginger

Directions
Icing.
 * 1) Warm milk to body temperature.
 * 2) Cream yeast,warm milk,and one ounce sugar in a bowl (except when using instant yeast).
 * 3) Add beaten eggs.
 * 4) In a bowl sift flour, add salt, cinnamon and ground ginger and rub in margarine.
 * 5) Mix flour into yeast. Add the currants and knead into the dough.
 * 6) Turn dough onto a clean floured surface and knead to a smooth pliable dough.
 * 7) Coat  a 3-quart bowl lightly with oil or cooking spray and place dough in bowl.
 * 8) Cover with a plastic wrap anl leave to rise until dough has doubled.
 * 9) When dough is risen, use  test by making a depression with your finger. Depression should remain after removing your finger.
 * 10) Sprinkle in the last ounce of sugar, as adding sugar at this stage helps to give the bun a crispy texture( if desired).
 * 11) Cut dough in 12 even sized pieces and roll into round balls.
 * 12) Put onto a greased baking tray and prove a second time by letting it rise until double.
 * 13) Make a cross by cutting the top of the balls with a knife or use piece of dough to make a cross.
 * 14) Bake in a hot oven, 350°F to 375°F or gas mark 5 for around 30 minutes.
 * 15) After buns are done, brush tops with cold water glaze made with two tablespoons of sugar and one tablespoon of water.

3/4 cup confectioners' sugar

1/2 tsp vanilla extract

2 tsp freshly squeezed lemon juice.

Mix ingredients together in a small bowl until thick and smooth, not runny. Add drops of milk if too stiff.

Put icing in a zip-lock bag or icing bag, and pipe a cross over each bun.You can lightly sift confectioners' sugar over the buns.(optional).

Serve when cool and enjoy.