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Hot Cross Buns (Recipe)

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Ingredients
  

  • 3/4 cup Raisins
  • 1/2 cup Hot water
  • 3/4 cup Evaporated milk
  • 1 cup White granulated sugar
  • 1½ tsp Instant yeast
  • 3½ cups All-Purpose Flour
  • 3 Large Eggs
  • 1/2 tsp Salt
  • 1 tbsp Cinnamon
  • 1/4 tsp Nutmeg (optional)
  • 3/4 cup Unsalted butter softened

Cross topping

  • 1/2 cup All-Purpose Flour
  • 3 tsp Cold water

Glaze

  • 1 cup Powdered Sugar
  • 3-4 tsp Warm water
  • 1/2 cup Jam (Apricot, Strawberry or Orange Marmalade)
  • 1 tbsp Water

Instructions
 

  • Soak raisins in hot water to re-hydrate them. Set aside.
  • Pour evaporated into a microwave safe measuring cup or bowl
  • Warm evaporated milk in 15 sec. increments just to warm slightly. Milk should be slightly warm, do not over-heat. (It should be the temperature of tepid bath water)
  • Pour warmed evaporated milk into mixing bowl, add in sugar and mix gently so sugar starts to melt.
  • Add in yeast, flour, cinnamon and salt.
  • Using the dough hook attachment on your mixer, mix ingredients starting on the slowest speed and increasing to medium speed. Continue mixing for approximately 5 minutes.
  • Stop mixer and add in softened butter. Continue to mix 2 minutes.
  • Pour out water from raisins that have been soaking. Place raisins into dough mixture and continue to mix for one more minute.
  • Turn out dough onto lightly floured surface and gently knead to form a smooth dough.
  • Place dough into a lightly oiled clean bowl. Cover with a dish towel or plastic wrap and allow to rise in a warm, draft free place in your kitchen until doubled in size.
    The time is takes to rise will depend on the climate where you are located.
  • Once dough has doubled in size, punch out the air and place on a lightly flour dusted surface.
    Knead a few times and pat dough into a rectangle. Cut into 12 pieces. Shape pieces into round balls.
    I happened to weigh out my dough to approx. 3 oz each because I'm neurotic that way. So while I did have remaining dough, I made it into a separate braided loaf.
  • Place dough balls into a shallow baking dish. Cover lightly with a dish towel and allow to rise one more time.
    Tip: I put my baking dish uncovered into the microwave and just shut the door. I allowed my buns to rise while sitting in the microwave. (DO NOT turn microwave on, that would be a huge problem.)

Cross Topping

  • While the dough is rising, start putting the topping together.
    Mix the flour and water together until it's the consistency of a paste. If you need a little more water, add in small amounts until your flour mix is a smooth paste.
    Place flour past into a piping bag. If you don't have a piping bag, use a zip top bag instead. Pour the mix into your bag and snip off a corner.
  • Once your Hot Cross Buns have risen the second time, carefully pipe the crosses over each the unbaked dough, using the flour/water mixture.
  • Bake in a preheated oven at 350° until buns start to become golden color.

Glaze coat

  • Place powdered sugar and water in a cup and mix until it has a smooth and pourable type consistency. Set this aside.
    Once buns are golden color, remove from the oven and brush all over with the powdered sugar liquid.
    Place back in the oven and bake until buns are done. If using a thermometer, the temp should read about 190°.
    You may note the sugar glaze has crystalized a bit, but don't worry...we have one more step.
  • Place jam in a microwavable container and add in tablespoon of water. Warm in the microwave and mix. This should be a thin consistency.
    After removing the hot cross buns from the oven, brush all over with warmed jam and allow to completely cool off.