An Easter tradition. The egg yolk wash gives these a golden, glossy finish. The icing is simply made from sugar and milk.
Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses. - 13 Apr 2004 (Review from Allrecipes US | Canada)
Since I was short on time, I decided to try this bread machine version over my 'traditional' recipe....and these buns were awesome! The even tasted just like my regular recipe! I did make some changes as my standby recipe was a bit different and you may want to try this too: I added 1 tsp. each vanilla extract & butter flavoring, 1/2 tsp. allspice, 1 tsp. each dried lemon and orange peel and 3/4C. mixed candied fruit. So good with a cup of tea..... - 05 Apr 2001 (Review from Allrecipes US | Canada)
My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so I made a sweet dough out of an egg white, some confectioners sugar, all purpose flour and some vanilla and put it on after brusing the tops with the egg yolk mixture - turned out great! Our guests loved them and asked for the recipe! - 01 Apr 2002 (Review from Allrecipes US | Canada)