Ingredients:
- 1 cup milk warmed to 110°F.
- 2 teaspoons dried yeast
- 4 tablespoons sugar
- 3 1/2 cups all-purpose-flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon all spice
- 1 cup raisins
- 2 tablespoons glazed mixed peel (optional)
- 6 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- To make the cross:
- 1/3 cup all-purpose-flour
- 2 tablespoons sugar
- 2 tablespoons cold water
- To make the glaze:
- 4 tablespoons powdered sugar, sifted
- 2 tablespoons boiling water
Method:
Stir the yeast and the sugar into the warm milk. Allow to sit for 5 minutes or more until bubbles form on top.
In a large bowl mix the flour, salt, spices, raisins and the peel. Make a well in the center, add the milk mixture, butter and eggs.
Use a spoon to bring the dough together, then use your hands to roughly form a ball. It will be sticky!
Turn the dough out onto a lightly floured surface and knead about 7 minutes until smooth and elastic. Place the dough into an oiled bowl, cover with a tea towel and leave in a warm place for about an hour until doubled in size.
Turn the dough onto a floured surface and punch down. Divide the dough into 12 even pieces and shape into balls. Place close together but not touching on a parchment lined baking sheet.
Cover loosely with the tea towel and leave in a warm place to rise until double in size (about 30 - 40 min).
In the meantime preheat the oven to 400°F.
Mix the cross ingredients to form a paste. Place the paste into a zip top bag and snip a small corner off. Pipe a cross on top of each bun.
Bake 15 - 18 minutes until golden brown.
To make the glaze mix together the powdered sugar and boiling water. Glaze the buns as soon as they come out of the oven.
These hot cross buns are best enjoyed with butter while they are still warm!
Buon Appetito!
