Thank you all for the good wishes here and in email. I am feeling fine right now but I am really trying not to eat anything that’s going to get it riled up again. It’s just too painful. I have an appointment with the surgeon on May 11 so we’ll see what happens ~ they told me a couple of years ago they weren’t going to take it out so we’ll see if they change their minds. If I show up at the ER enough maybe they will.
I love hot cross buns but without any raisins or fruit ~ if you want to add the raisins, just put a cup in at your raisin beep. This recipe is super easy since it uses the bread machine. I am NOT a good decorator with frosting so I got frustrated with my crosses and just went all squiggly but I did cut a cross in the dough before baking. I found the recipe on the Betty Crocker website and adapted it.
Hot Cross Buns (Bread Machine)
2 eggs plus enough water to equal 1 1/3 cups
1/2 cup softened butter
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsps salt
2 tbsps sugar
4 cups flour
1 1/2 tsps yeast
2 tbsps cold water
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
Crack eggs into a measuring cup and add enough water to equal 1 1/3 cups. Place this mixture and all bun ingredients except 1 egg and 2 tbsps cold water in the pan in the order recommended by the manufacturer of your machine. If you are adding raisins, add at the raisin beep (about 5 to 10 minutes before last kneading cycle ends).
Select dough cycle and run machine. Remove doung from machine ~ it may be slightly sticky so flour your hands. Let rest on a floured surface.
Grease 2 9-inch round cake pans. Divide dough in half and each half in eight pieces. Make smooth round balls and place in cake pans about 1 inch apart. Using scissors, snip a cross in the top of each bun.
Let rise in a warm place for at least 40 minutes or until doubled.
Heat oven to 375º. Mix 1 egg and cold water and brush over buns. Bake 18 to 20 minutes or until golden. Remove pans to cooling rack. Cool completely before frosting.
For the frosting: Mix all ingredients in a small bowl, adding more milk, 1 tsp at a time, until smooth and spreadable. Make a cross on top of each bun with the frosting.
Makes 16 buns.