Hot Cross Buns
(Makes 18 buns)


Pastry:
1/4 cup sugar
1 teaspoon Sweet'N Low granulated sugar substitute
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 package active dry yeast
4-5 cups all-purpose flour, divided
1/2 cup margarine
1 cup skim milk
1 egg
1/3 cup currants
2 teaspoons grated orange peel
1 egg white

Icing:
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 teaspoon skim milk

1. In large bowl, mix sugar, Sweet'N Low, salt, cinnamon, yeast and 1 cup
flour.

2. In small saucepan over low heat, heat margarine and 1 cup skim milk until
warm (120° to 130° F).

3. With mixer at low speed, gradually beat milk mixture into yeast mixture.
Increase speed to medium; beat 2 minutes. Beat in egg and 1 cup flour;
continue beating 2 minutes. With wooden spoon, stir in enough additional
flour to make soft dough (about 2 cups). Add currants and orange peel. Turn
dough onto lightly floured surface.

4. Knead until smooth and elastic, about 10 minutes, kneading in additional
flour if necessary. Shape into ball.

5. Spray large bowl with non-stick cooking spray. Place dough in bowl,
turning to coat top. Cover and let rise in warm place until dough is
doubled, about 1-1/2 hours.

5. Spray two 8- or 9-inch square baking pans with non-stick cooking spray.
Punch down dough. Divide dough into 18 pieces. Shape each piece into a ball.
Arrange balls in pans. Cover and let rise in warm place until doubled, about
1 hour.

6. Preheat oven to 375 °F.

7. Lightly beat egg white; use to brush buns. Bake 20 to 25 minutes or until
golden. Remove buns from pan; cool on wire racks 15 minutes.

8. Meanwhile, prepare icing: In small bowl, stir confectioners’ sugar,
vanilla and 3/4 teaspoon skim milk until smooth. Drizzle icing over buns,
forming a cross.

Per serving (1 bun): 190 calories, 4 g protein, 30 g carbohydrate, 6 g fat,
1 g saturated fat, 12 mg cholesterol, 147 mg sodium.

Diabetic exchanges: 2 bread, 1 fat