HOT CROSS BUN
Put luke warm water, butter, skimmed milk powder, 1/4 cup sugar, salt, egg white, flour, and yeast in a bread maker and knead the dough. After 5 minutes of kneading, add currants and cinnamon. Knead the dough on floured surface; cover and let it rest for 10 minutes. Shape into 12 balls and place in a greased pan. Cover and let it rise in a warm place for about 35-40 minutes, till they are doubled. Mix egg yolk and 2 tbsp water. Brush the mix on the bun. To make crosses: whip the egg whites and add flour. Put it in a piping bag with a corner snipped off. Pipe a cross on each bun. Bake at 190 degrees C for 20 minutes. Remove from pan immediately and cool on wire rack.
By chef Neeraj Tyagi, Shangri-La’s - Eros Hotel