Hot Cross Buns

Continued from the Easter Bread Series:




Hot Cross Buns (Australian Easter Rolls)

1 cups milk, lukewarm
1 packages active dry yeast
4 cups flour
1 cup sugar
1/2 cup raisins

1/2 tsp salt
3 eggs
2 tsp Pumpkin Pie Spice

Paste:

1/4 cup flour

2 tbsp water

1 tbsp sugar

Combine milk, yeast and 2 tbsp. sugar to a bowl.  Allow mixture to proof and look for small bubbles forming.

In a large mixer, combine butter, salt and the rest of the sugar until light and fluffy.  Alternate adding the flour and yeast mixtures in small increments, mixing until thoroughly combined.  Stir in Pumpkin Pie Spice and raisins.

Knead dough into a ball.  Place each loaf in a greased container covered with a towel.  Let rise for 1 hour.  Punch dough down and roll dough into 12 equal-sized rolls.

Form each into a round loaf and place on a greased baking sheet.  Let rise an additional hour.  

Preheat oven 350F.  Make a paste from the flour, sugar and water and pipe a cross onto the top of each bun.

Bake for 20-25 minutes, or until the top is golden brown.

Glaze as desired.  The most common is a simple sugar glaze, but I've also had these buns with lemon-flavored glazes and cream cheese frosting.  Be creative!