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Dark Raisin Filled Hot Cross Buns

Holiday.Cook's picture
  Active dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs) (105-115°F)
  Flour 4 Cup (64 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Unsalted butter 3 Tablespoon, melted
  Egg 1
  Warm milk 1⁄2 Cup (8 tbs) (105-115°F)
  Salt 1⁄2 Teaspoon
  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)
  Egg yolk 1
  Water 1 Tablespoon

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.

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