I look forward to eating hot cross buns every year around easter. We like to eat these rich, spicy buns warm with butter.

3-1/2 to 4 cups/875 to 1000 mL all-purpose flour
2 packages rapid-rising active dry yeast
1 tbsp/15 mL Cinnamon
3/4 cup/180 mL milk
1 tsp/5 mL Original Double Strength Vanilla Extract
1 tsp/5 mL Butter Extract
1/2 cup/125 mL Original Grapeseed Oil
1/3 cup/80 mL sugar
3/4 tsp/4 mL salt
3 eggs
2/3 cup/160 mL dried currants
1 egg white

Icing:
1-1/4 cups/325 mL powdered sugar
1/4 tsp/1.2 mL Almond Extract
or 1/4 tsp/1.2 mL Original Double Strength Vanilla Extract
Milk

Combine 2 cups/500 mL of the flour, yeast and cinnamon in large bowl. Heat milk and next five ingredients until just warm (about 120-130ºF/50-55°C); add to dry mixture. Add eggs. Beat at low speed of electric mixture for 30 seconds, scraping bowl occasionally. Beat 3 minutes at high speed. Stir in currants by hand. Add enough of the remaining flour to form a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once. Cover dough and let rise in warm place until double, about 1 hour.

Punch dough down and turn out onto floured surface; cover and let rest 10 minutes. Divide dough into 18 pieces. Form each into a smooth ball. Place on greased baking sheet 1-1/2 inches/4 cm apart. Cover and let rise until double, 30 to 45 minutes. Cut a shallow cross in each; brush tops with slightly beaten egg white. Bake at 375°F/190°C for 12 to 15 minutes. Cool slightly then pipe on a cross with a combination of the powdered sugar, almond extract, and enough milk to make a thick icing.
 
Nutrition Facts - Makes 18 buns, 1 per serving.

Nutritional Information Per Serving: Calories 230, Protein 5 g, Carbohydrates 37 g, Sodium 110 mg, Fat 8 g, Saturated Fat 1 g, Cholesterol 37 mg and Dietary Fiber 1 g.