Hot Cross Buns

By didoc

Ingredients

• Buns
• 2 cups Whole Milk
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• 1/2 cup (additional) Flour
• 1/2 teaspoon (heaping) Baking Powder
• 1/2 teaspoon (scant) Baking Soda
• 2 teaspoons Salt
• 1/4 cup Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)
• 1/2 cup Raisins
• GLAZE
• 1 whole Egg White
• Splash Of Milk
• Icing
• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

Details

Servings 18
Preparation time 120mins
Cooking time 140mins
Adapted from thepioneerwoman.com

Preparation

Step 1

BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot--about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes...an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE

Mix 1 egg white with a splash of milk. Brush onto each roll.

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they are completely cooled first.