Hot Cross Buns
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Dry yeast package||2 1⁄2 Teaspoon (1 Package)|
|Whole milk||3⁄4 Cup (12 tbs) (Use Warm At 100° To 110° F)|
|All-purpose flour||18 Ounce, divided (About 4 Cups)|
|Butter||6 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Whole milk||2 Tablespoon|
1.To prepare buns, dissolve granulated sugar and yeast in 1/4 cup warm milk in a large bowl; let stand for s minutes.
2.Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Add 3 3/4 cups flour, butter, and next 3 ingredients (through eggs) to milk mixture , stirring until a soft dough forms.
3.Turn dough out onto a lightly floured surface.
Knead in raisins.
Knead dough until smooth and elastic (about 6 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4.Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
(Press two fingers into the dough.
If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5.Divide dough into 20 equal portions; roll each portion into a ball.
Place balls in a 9-inch square baking pan coated with cooking spray.
Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
6.Uncover and bake at 350° for 20 minutes or until golden.
Cool in pan 5 minutes.
Remove from pan.
7.To prepare glaze, combine powdered sugar and 1/4 teaspoon cinnamon, stirring well.
Stir in 2 tablespoons milk.
Spoon glaze into a zip-top plastic bag.
Seal bag; snip a tiny hole in 1 corner of bag.
Pipe a cross on top of each warm roll.