Hot Cross Buns
Ingredients
For Yeast
- 1/4 cup warm water 105-110 F
- 2-1/4 tsp instant or active dry yeast
- 1 tsp sugar
For Bun Dough
- 1 cup warm milk
- 1/4 cup unsalted butter melted
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1-1/2 tsp salt
- 1 tsp vanilla
- 1 cup raisins
- 3 to 3-1/2 cups all-purpose flour
For the Cross
- 1/4 cup all-purpose flour
- 3 to 4 tbsp water
For the Glaze
- 1/4 cup powdered sugar
- 2 to 3 tsp milk
Instructions
Prepare the Yeast
- In a small bowl, whisk together warm water, yeast, and sugar.
- Allow the mixture to sit for at least 10 minutes, or until bubbly.
Make the Dough
- In a large bowl, whisk together the warm milk, butter, 1/2 cup sugar, cinnamon, allspice, and salt.
- Add the bubbly yeast mixture and raisins. Stir to combine.
- Add flour gradually, and mix until nearly combined before adding more. Start with 2 cups and stir with a spoon or work it in with your hands. Decrease the amount of flour each time you add. Continue to add flour until the dough is soft and slightly sticky.
- Place dough in a large, lightly greased bowl and cover with a clean towel or plastic wrap. Set the bowl in a warm spot and let the dough rise until is has doubled in size. (About 1-1/2 hours.)
- Uncover the dough and punch down. Divide the dough into 12 equal parts and roll out into balls.
- Place the dough into a lightly greased 9x13 baking dish, spacing evenly. Cover with plastic wrap and let rise for 1 hour or until they have puffed and doubled. The dough should fill the pan.
Make the Cross
- Whisk together 1/4 cup flour and just enough water so that it becomes a thick paste.
- Place the mixture in a zip top bag, and clip one corner. Use the bag to pipe lines over the buns to form crosses.
- Bake in a preheated oven at 350 °F for 20-23 minutes, until light golden brown. Allow the buns to cool in the pan for 15 minutes before removing to a cooling rack.
Glaze
- Whisk together the powdered sugar, maple syrup, and milk. Brush over the buns.