Hot Cross Buns
- Total: 2 hr 55 min
- Prep: 30 min
- Inactive: 2 hr 10 min
- Cook: 15 min
- Yield: about 1 dozen
Ingredients
3/4 cup plus 2 tablespoons milk, divided
1 (1/4-ounce) package active dry yeast
1/2 teaspoon granulated sugar
3 3/4 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon freshly grated orange zest
3 large eggs, divided
1/4 cup unsalted butter, softened
1/2 cup raisins
2 teaspoons vegetable oil, for greasing a large bowl
1/2 cup powdered sugar
Directions
- Heat 3/4 cup milk until lukewarm (between 100 degrees F and 110 degrees F).
- Stir the yeast and the granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until the yeast becomes foamy.
- Combine the flour, brown sugar, cinnamon, cloves, allspice, nutmeg, salt and orange zest in the bowl of an electric mixer. Mix on low to combine.
- Pour the milk and yeast mixture into the flour mixture, and beat on low to combine. With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear. Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.
- Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm place, free from drafts to rise for 1 1/2 hours, or until doubled in size.
- Position an oven rack in the center of the oven, and preheat to 400 degrees F.
- When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball. Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.
- Whisk together the remaining egg and 1 tablespoon milk in a small bowl. Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.
- Place a clean kitchen towel (or lightly grease piece of plastic wrap) over the tops of the rolls and put in a warm place to rise, about 30 minutes.
- Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture. Bake until golden brown, 10 to 15 minutes.
- Using oven mitts or potholders, remove the baking sheet from the oven. Use a spatula to remove the rolls from the baking sheet and place them on a wire rack to cool completely.
- Combine the powdered sugar and remaining tablespoon of milk, mixing well. Place the sugar glaze in a squeeze bottle with a small tip or in a plastic bag with a small hole cut in one of the corners.
- When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.
