Ingredients:
- 325 g All-purpose flour
- 150 ml Whole milk
- 50 g Granulated sugar
- 2 tsp Instant yeast
- 1/2 tsp Cinnamon powder
- 1/2 tsp Ground allspice
- Pinch of salt
- 1 Large egg
- 3 tbsp Unsalted butter (softened)
- 3/4 cup Raisins (or mixed dried fruit)
- 1 tsp Vanilla extract
- 1/2 cup Flour (for paste)
- 2 tbsp Apricot jam (for glaze)
- 1 tbsp Warm water (for paste)
Preparation:
Step 1: In a large mixing bowl, combine 325 g of all-purpose flour, 50 g of granulated sugar, 2 tsp of instant yeast, 1/2 tsp of cinnamon powder, 1/2 tsp of ground allspice, and a pinch of salt. Whisk until well combined. In a separate bowl, whisk together 150 ml of whole milk, 1 large egg, and 3 tbsp of softened unsalted butter. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Step 2: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. After rising, gently punch down the dough and fold in 3/4 cup of raisins (or mixed dried fruit) and 1 tsp of vanilla extract.
Step 3: Divide the dough into 12 equal portions and shape each into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches between each bun. Cover with a damp cloth and let them proof for 45-60 minutes, or until nearly doubled in size.
Step 4: Preheat the oven to 375°F (190°C). In a small bowl, mix 1/2 cup of flour and 1 tbsp of warm water to form a thick paste. Transfer the paste to a piping bag or a zip-top plastic bag with a corner snipped off. Pipe crosses onto the risen buns.
Step 5: Bake the buns at 375°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
Step 6: Warm 2 tbsp of apricot jam and brush it over the tops of the hot cross buns for a glossy finish. Serve warm or at room temperature. Enjoy these soft, spiced buns as a perfect Easter treat or any time of the year!
