cinderellasapron 
Hot Cross Buns are a wonderful Easter tradition. Soft, fluffy, and filled with warm spices and raisins. They are perfect for brunch, or with a warm cup of tea or coffee!
Hot Cross Buns
Ingredients
- 3/4 cup warm milk (110 degrees)
- 1 packet active dry yeast
- 1 tsp sugar
- 1/2 cup brown sugar
- 5 TBSP softened butter, cubed
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 3 1/2 cups flour
- 1 cup raisins
Flour Cross
- 1/2 cup flour
- 6 TBSP water
Glaze
- 1/4 cup sugar
- 1/4 cup water
Icing (Optional)
- 1 cup confectioners sugar
- 1 TBSP milk
- 1/2 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, combine the milk, yeast, and sugar. Let sit for 5 minutes.
- Add the brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup of flour. Using a dough hook, stir for 1 minute, or until combined.
- Add in the remaining flour and raisins. Knead with the dough hook for 5-7 minutes, or until the dough pulls away from the sides of the bowl. If it is still too sticky, add more flour, a TBSP at a time.
- Place in a clean, greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
- Grease a 9×13 inch pan. Divide the dough into 12 balls, and place in the pan. Cover, and let rise an additional hour.
- Preheat oven to 350 degrees.
- To make the flour crosses, combine the flour and water. Place in a piping bag, and pipe crosses on top of each roll.
- Bake for 25 minutes, or until golden brown.
- While the buns bake, make the glaze by combining the water and sugar in a pot over medium heat. Bring to a boil, and cook for 2-3 minutes, or until slightly thickened. Brush over the hot buns.
- To make the icing: combine the confectioners sugar, milk, and vanilla. Place in a piping bag, and pipe crosses on top.
