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  Recipe Home » Diabetic » HOT CROSS BUNS
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  HOT CROSS BUNS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 220
Ingredients:
Pastry:
1/4 C. sugar
1 tsp. Sweet 'n Low granulated sugar substitute
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 package active dry yeast
5 C. all purpose flour, divided
1/2 C. margarine
1 C. skim milk
1 egg
1/3 C. currants
2 tsp. grated orange peel
1 egg white
Icing:
1/4 C. confectioners sugar
1/4 tsp. vanilla extract
3/4 tsp. skim milk
Instructions:
In large bowl, mix sugar, Sweet 'n Low, salt, cinnamon, yeast and 1 C. flour. In small saucepan over low heat, heat margarine and 1 C. skim milk until warm (120 to 130 degrees F). With mixer at low speed, gradually beat milk mixture into yeast mixture. Increase speed to medium; beat 2 minutes. Beat in egg and 1 C. flour; continue beating 2 minutes. With wooden spoon, stir in enough additional flour to make soft dough (about 2 C.). Add currants and orange peel. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, kneading in additional flour, if necessary. Shape into ball. Spray large bowl with nonstick cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in warm place until dough is doubled, about 1-1/2 hours. Spray two 8- or 9-inch square baking pans with nonstick cooking spray. Punch down dough. Divide dough into 18 pieces. Shape each piece into a ball. Arrange balls in pans. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 375 degrees F. Lightly beat egg white; use to brush buns. Bake 20 to 25 minutes, or until golden. Remove buns from pan; cool on wire racks 15 minutes. Meanwhile, prepare icing: In small bowl, stir confectioners sugar, vanilla, and 3/4 tsp. skim milk until smooth. Drizzle icing over buns, forming a cross.
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