Dark Raisin Filled Hot Cross Buns
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon, melted|
|Warm milk||1⁄2 Cup (8 tbs) (105-115Â°F)|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
|Glaze||1 Cup (16 tbs)|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 2 cups flour, sugar, melted butter, egg, and warm milk. Mix thoroughly.
3 Add salt, nutmeg, cloves, and yeast mixture. Mix thoroughly.
4 Knead in orange peel, raisins, and enough remaining flour to make a soft dough. Knead until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Shape into balls of equal size.
7 Place on greased baking sheet. Brush with melted butter. Cover; let rise in warm place until double€”about 30€”45 minutes.
8 Make glaze and brush on loaf. If desired, use scissors to cut a cross. Bake in a preheated 350°F oven about 20€”30 minutes or until done.
9 Cool on wire rack. Frost with Confectioners' Icing, making a cross on top of each bun.