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Hot Cross Buns makes 24 1 cup milk 2 Tbsp yeast cup sugar 2 tsp. salt cup butter, melted and cooled 1 tsp. cinnamon tsp. nutmeg 4 eggs 5 cup flour 1 cup currants or raisins 1 egg white Glaze (you can use this one or your favorite) 1 cup confectioner's sugar 1 tsp. finely chopped lemon zest tsp. lemon extract 1-2 Tbsp milk In a small saucepan, heat milk to very warm, but not hot ( °F if using a thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes. Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes. Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture be absorbed by the morning. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hours. In the meantime, pre-heat oven to ° F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to ° F, then bake until brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible. hotel tonight no Denshaw sex
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