Big Daddy is baking up an Easter favorite, Hot Cross Buns. These are the a spiced, raisin stuffed dough that will delight your Easter guests.
Category
Pastries
Time
2 hours, 30 minutes
Ingredients:
Dough
3/4 cup milk at 110° F
1 packet Active Dry Yeast
1 teaspoon sugar
1/2 cup brown sugar
5 tablespoons unsalted butter, softened
1/2 teaspoon pure vanilla extract
2 large eggs at room temperature
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon fresh round nutmeg
3 and 1/2 cups bread flour
1 cups raisins
Flour Cross
1/2 cups flour
6 to 8 tablespoons water
Glaze
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons milk
Needed:
Stand Mixer
Small bowls
whisk
Instructions
In the bowl of a stand mixer, add the milk, yeast and sugar. Whisk together and allow to stand for 10 minutes to insure the yeast is active.
Add the brown sugar, butter, vanilla extract, eggs, cinnamon, nutmeg, allspice and 2 cups flour. Mix until well combined.
Add remainder of flour and salt. Kneed for 6 minutes on a medium speed.
Add the dough into a greased bowl and cover with cling film. Allow to rise until double in bulk about 1 hour.
Spray some oil into a 9x13 baking tray.
Push down the dough and divide into 15 equal pieces. Shape each piece into a smooth ball and place into the baking tray. Cover with cling film and allow to rest until puffy, about 45 minutes to 1 hour.
Preheat the oven to 350° F.
Make the cross slurry: Whisk the flour and water together. You want a thick paste that can be applied to the buns. Place in a zipped-top and snip the corner. Pipe a line down the center of each row, then repeat the other direction to create a cross.
Bake the rolls for 25-30 minutes. Allow to cool a few minutes.
Make the glaze: Whisk the powdered (icing) sugar, milk, and vanilla extract in a small bowl. Spoon over the cooling rolls.
