With our tea today, a traditional spring treat!
SPH Hot Cross Buns
1 recipe SPH Gluten Free Houska Bread
(omit the almonds)
1 container Betty Crocker Rich & Creamy vanilla frosting
Make houska bread dough. Drop by large spoonfuls (I used heaping scoops with my cookie scooper) into a greased 9 x 13 pan. It's ok if they are touching each other. I was able to get 5 across easily. I also left an empty row between my rows of dough. Don't do that. Get them all in the pan. I had enough leftover to make a small extra loaf of houska bread. Which isn't a bad thing. BUT, I would rather have made all hot cross buns. That was the intent, after all. They may not be the prettiest things, but I promise they will taste pretty darn good!
Once your pan is full of little dough blobs, cover it with clear plastic wrap, and set it in a warm place. I put mine on top of my oven while it preheats (set your oven to 375). Let the little blobs rest and rise for 30 minutes. They should puff up some, depending on the yeast and the temperature of your warm cream. They may even double in size.
In a separate bowl, combine egg yolk and a little water to make an egg wash. Spread the egg wash over the buns-to-be, and bake them for about 30 minutes. When they are done, remove them from the oven, and allow to cool for a few minutes. Then, drop little bits of frosting on them and allow the frosting to make a nice, sweet glaze. As glaze melts, spread it gently. Allow the hot cross buns to cool completely, then if desired, pipe the frosting into a cross shape on the top of them. You can either pipe on the Betty Crocker frosting using cake decorating tools, or just spoon some frosting into a zip top bag, snip a little bit off one corner, and pipe it on that way. That's what I did.