Hot Cross Buns

Serves: 24

Items Needed:

Measuring cups, measuring spoons, mixing bowl with dough hook attachment, baking pan

Ingredients

• ½ cup raisins, currants, or craisins in 1 cup boiling of water, sit 10 min, drain well and pat dry with paper towels 
• 3/4 cup very warm 2% milk, divided into 1/2 cup and 1/4 cup 
• ½ cup white sugar + 1/2 tsp sugar 
• ¼ cup (or 4 Tbsp.) unsalted butter, softened 
• ½ tsp salt
• 1 envelope active dry yeast
• 2 large eggs, well-beaten
• 3 ½ cups unsifted all-purpose flour 
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg

For the egg wash

• 1 egg, well beaten with 1 tsp water

For the glaze

• ½ cup powdered sugar mixed

• 2 ½ tsp milk 

Directions

1. In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp. yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
2. In a large mixing bowl (KitchenAid Mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp. softened butter and 1/2 tsp salt. Stir until butter is melted. Add eggs beaten and yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg. 
3. Using the dough hook attachment, mix in flour, 1 cup at a time, until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will stick a little to the bowl, but not to your fingers. 
4. Fold in the drained raisins/ craisins and transfer dough to a large, buttered bowl, turning it to bring the buttered side up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume. 
5. Turn dough out onto a lightly floured surface and cut in half. Continue cutting dough until you have 12 equal-sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 minutes until puffed. 
6. Preheat your oven to 375⁰F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
7. Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a Ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature. 

Nutrition Information (per 1 serving)