CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689570f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gluten-Free Hot Cross Buns   
    Categories: Breads, Fruits, Spices, Dairy   
         Yield: 8 Buns   
       
         2 ts Yeast   
         1 ts Sugar   
       1/2 c  Warm water   
       3/4 c  Raisins or currants   
     2 1/2 c  Bob's Red Mill gluten-free   
              - 1-to-1 baking flour   
         1 ts Salt   
       1/2 c  Sugar   
         1 ts Vinnamon   
         2 ts Baking powder   
         1 ts Baking soda   
         1 c  Warm milk   
         1 lg Egg   
       1/2 c  Oil   
         1 c  Confectioner's sugar   
         1 c  Vanilla   
         2 tb (to 3 tb) milk   
       
     Set oven @ 400ºF/205ºC.   
        
     Mix the yeast and sugar in 1/2 cup warm water.   
        
     Let stand for 10 minutes until foamy.   
        
     Soak raisins (or currants) in 1 cup hot water to plump   
     them up.   
        
     Set aside.   
        
     In a large bowl, whisk together flour, salt, sugar,   
     cinnamon, baking powder and baking soda.   
        
     In a large pot, heat 1 cup milk until very hot but not   
     boiling.   
        
     Let the milk rest until warm.   
        
     Whisk egg and vegetable oil into the warm milk.   
        
     Add the rest of the dry ingredients, proofed yeast and   
     drained raisins to the milk mixture, and stir until   
     combined.   
        
     The dough should be wet and sticky.   
        
     Cover dough with a towel and place in a warm, dark   
     place to rise for about an hour.   
        
     Dough should double in size.   
        
     Turn dough over onto a well-floured surface and gently   
     shape into a ball.   
        
     Divide the dough into 8 equal parts.   
        
     Shape each piece into a ball and place on a parchment   
     lined baking sheet.   
        
     Let the dough rest until each bun has doubled in size.   
        
     Bake buns for 12 to 15 minutes, until nice and golden.   
        
     Remove buns and let cool.   
        
     In a small bowl, combine the confectioner's sugar,   
     vanilla and milk.   
        
     Whisk vigorously until there are no more clumps.   
        
     Icing should be nice and thick.   
        
     If it’s too thick, add more milk 1 teaspoon at a time.   
        
     Transfer the icing to a piping bag and pipe an X over each bun.   
        
     Serve.   
        
     Recipe courtesy of Catherine Pappas   
        
     RECIPE FROM: https://www.thedailymeal.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... URA Redneck if blowing a tire means a new flower pot in the front yard.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 90/1 105/81 106/201 129/305 153/7715 218/700   
   SEEN-BY: 226/30 227/114 229/110 114 206 300 317 400 426 428 470 664   
   SEEN-BY: 229/700 266/512 282/1038 291/111 320/219 322/757 342/200   
   SEEN-BY: 396/45 460/58 633/280 712/848 5075/35   
   PATH: 18/200 229/426