Hot Cross Buns

How to Make

2 1/2 cups
Birch Benders Classic Recipe Pancake and Waffle Mix
Dry Active Yeast Packet
2/3 cup
Water 110°-115°F
2 tsps
1 tbsp
Sunflower Oil
1/4 cup
Granulated Sugar
1/2 cup
Dried Currants
1/2 cup
Cream Cheese, room temperature
1/2 cup
Confectioner's Sugar
2 tbsps
Whole Milk or Heavy Cream
  1. In a large mixing bowl, combine  yeast with 2 warm water. Let the yeast dissolve, about 2 minutes. Add sugar, let bloom about 4 minutes more.
  2. With a hand blender on low, stir into yeast mixture 1 and 1/2 cups classic recipe, cinnamon, oil, and egg, being sure to scrape the sides of the bowl, until just combined. Add 1 additional cup of classic recipe. The dough should become thick and sticky, more like a bread dough than a muffin.
  3. When the dough pulls away from the side of the bowl and forms a ball, fold in dried currants. Fill each compartment of a greased muffin tin about half way. Cover with a clean, damp kitchen towel and let rise in a warm environment until doubled in size, about 1 hour.
  4. Preheat the oven to 350°F. Bake for 15-20 minutes, until buns are golden brown and a toothpick inserted in the center comes away clean. Let the buns cool in the pan for about 5 minutes before removing to a rack.
  5. While the buns cool, blend together frosting ingredients.
  6. Scoop the frosting into a small plastic storage bag, squeezing and twisting the frosting into the corner, like a pastry bag. Snip the corner of the bag and pipe an X shape on to each of the buns, once cooled an additional 10 minutes. Reserve extra frosting for the table if desired.
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