Description
These cinnamon raisin hot cross buns are a delightful blend of flavors, featuring a dough enriched with milk, eggs, and butter. Simple to prepare, they rise beautifully and can be enjoyed fresh from the oven, making them a perfect addition to your Easter celebration or a comforting snack any day of the week.
Ingredients
Scale
- 1 cup milk
- 2 tbsp active dry yeast
- 1 tsp white sugar
- 2 eggs
- 1/4 cup water
- pinch of salt
- 1/4 cup melted unsalted butter
- 1/4 tsp cinnamon
- 3 cups all purpose white flour (you may need more or less depending on how dry your kitchen is)
- 1/2 cup california raisins
- oil for brushing bowl
- 1 egg, beaten
- 1 tbsp water
- 3 tbsp icing sugar
Instructions
- In a mixing bowl, combine the warmed milk, yeast, and sugar, stirring gently. Allow to sit for 10 minutes until foamy.
- Incorporate the eggs, water, salt, melted butter, and cinnamon into the yeast mixture and mix well.
- Gradually add the flour, one cup at a time, until a dough forms.
- Fold in the raisins to the dough mixture until evenly distributed.
- Brush a bowl with oil, place the dough inside, and let it rise in a warm area for 90 minutes, covered with a moist towel.
- After rising, divide the dough into either 9 large or 12 smaller dough balls and arrange them on a baking pan.
- Preheat the oven to 375°F (190°C).
- Allow the formed buns to rise for another 30 minutes, covered with a moist towel.
- Brush the top of each bun with the egg wash before baking.
- Bake the buns for 15 minutes in the preheated oven, or until golden brown.
- Whisk together the icing sugar and water until thickened, then transfer to a piping bag.
- Once the buns have cooled completely, pipe a cross on top of each bun.
- Serve the warm buns with butter for an added touch.
Notes
Ensure the milk is warmed but not hot to avoid killing the yeast.
If the dough is too sticky, add a bit more flour gradually until the desired consistency is achieved.
For best results, use a kitchen thermometer to check that the water temperature is around 110°F (43°C) when activating the yeast.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg