Hot Cross Buns

Name: Hot Cross Buns
Yield: Makes 12 buns
Ingredients: 3/4 cup, raisins; 2 tablespoons, water, plus ¾ cup warm water (110 degrees); 3 , large eggs, plus 1 large egg, lightly beaten; 6 tablespoons, unsalted butter, melted; 4 cups (20 ounces; 567 grams), all-purpose flour; 1/2 cup (3 1/2 ounces; 99 grams), granulated sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 1/4 teaspoons, salt; 1 cup (4 ounces; 113 grams), confectioners' sugar; 4 teaspoons, milk; 1/8 teaspoon, vanilla extract; Pinch, salt

77 comments

By Katie Leaird

Appears in Cook's Country April/May 2018

Desserts or Baked Goods

Breads

Easter

Breakfast? Dessert? Sweet Easter dinner roll? We wanted a balanced bun to fit every bill.

SERVESMakes 12 buns

TIME1½ hours, plus 3½ to 4½ hours rising and 1 hour cooling

WHY THIS RECIPE WORKS

For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs added richness, and an egg wash gave the buns a gorgeous golden-brown sheen...

This is a members' feature.