Hot Cross Buns

Hot Cross Buns

prep time: 30 minutes   Total Time: 8+ hours

Serves: 16

1 cup half and half

1 envelope instant yeast

½ cup sugar

2 large eggs

8 Tbsp (1 stick) unsalted butter, softened

4 cups all purpose flour

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

¾ tsp salt

1 orange, zested

½ cup raisins

2 cups confectioners sugar

3 Tbsp water

1. In bowl of stand mixer fitted with dough hook, combine half and half, yeast, sugar, eggs, butter, flour, cinnamon, nutmeg, cloves, salt and zest. Mix at medium-low speed until dough starts to come together, about 1 minute. Add raisins and continue mixing another 5 minutes. Dough won't form a ball and will be slightly sticky.
2. Turn dough out onto lightly floured surface and knead by hand 1 minute. Shape into ball and place back in bowl. Cover with plastic wrap and allow to rise until dough doubles in size, about 3 hours or more. Alternately, place bowl in refrigerator and let rise slowly overnight.
3. Turn dough out onto work surface and divide into 16 pieces. Shape into balls. Place dough balls in 4 rows of 4 in a 10-inch square cake pan lined with parchment paper and coated with nonstick cooking spray. Cover with plastic wrap and allow to rise another 2-3 hours until doubled in volume.
4. Preheat oven to 350 degrees. Using scissors, snip a cross in the top of each roll, about ½ inch deep. Bake 45 minutes or until tops are golden brown and toothpick inserted in center of roll comes out clean. Cool completely before removing from pan.
5. Make icing by whisking confectioners sugar and water in medium bowl. The consistency should be loose enough to drizzle but not watery, so adjust with more water or sugar accordingly. Use spoon or pastry bag fitted with small tip to ice crosses on tops of rolls. Enjoy, storing leftovers in an airtight container.