Hot Cross Buns are wonderfully spiced yeast bread rolls studded with raisins and drizzled with cream cheese glaze in the form of a cross. Such a classic Easter recipe.
5tablespoonssalted butter,softened and cut into 5 pieces
1/2teaspoonvanilla extract
2largeeggs,at room temperature
3/4teaspoonsalt
1teaspoonground cinnamon
1/2teaspoonground nutmeg
1/2teaspoonallspice
3 1/2cupsall-purpose flour
1cupraisins
Syrup
1/4cupwater
1/4cupgranulated sugar
Glaze
1cupconfectioners' sugar
3tablespoonscream cheese,at room temperature
1 1/2tablespoonsbutter,at room temperature
1teaspoonvanilla extract
1-3teaspoonswhole milk
Instructions
Combine the milk, yeast, and 1 teaspoon of granulated sugar in a small bowl. Let sit 5 minutes.
Place yeast mixture in the bowl of a stand mixer. Add brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup flour.Beat on LOW speed for 30 seconds. (You can use either the dough hook or the paddle attachment.) Scrape down the sides of the bowl.
Add the rest of the flour and raisins. Beat on Medium speed for 2 minutes.Dough should be sticky, but it should pull away from the sides of the bowl. If it doesn't add more flour 1 tablespoon of a time.
Knead the dough by hand on a lightly floured surface for 2 minutes. OR you can beat it at medium speed in the electric mixer for 2 more minutes.
Lightly grease a large bowl with oil. Place the dough in the bowl and turn to coat it with oil. Cover and let rise for 1 to 2 hours or until doubled in size.
Grease a 9x13-inch pan. Divide the dough into 15 equal pieces and shape each one into a ball. Place in the prepared pan.Cover and let rise until doubled, about 1 hour.
Preheat oven to 350 degrees. Bake rolls for 20 to 25 minutes.
Bring the water and granulated sugar to a boil in a small saucepan. Let boil for a few minutes to thicken.Brush the tops of the rolls with syrup.
In a medium bowl, whisk together the powdered sugar, cream cheese, butter, and vanilla.Whisk in enough milk to get it a good piping consistency.
Place cream cheese glaze in a plastic zip top bag. Snip the corner and pipe a cross on each roll.