Hot Cross Buns

Hot Cross Buns

Makes 12 buns

These buns are traditional for Easter; however, they taste good all year round (and there is nothing like a homemade hot cross bun). To prevent the icing from being too thick, be sure to drizzle it over the buns while they are still warm.

1	recipe Basic Sweet Dough (see related recipe)
	Flour  for the counter
1	large egg , lightly beaten
1	tablespoon  water
3/4	cup  confectioners' sugar
1	tablespoon  milk
1/2	teaspoon  vanilla extract

1. Turn the dough out onto a lightly floured counter and divide into 12 even pieces. Following the photos, roll the dough into tight balls. Arrange the balls in a greased 9 by 13-inch metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
3. Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.
To Make Ahead
After arranging the shaped buns in the baking dish in step 1, cover the dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 2, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.