Hot Cross Buns
(Source: Cooks Country)
BUNS
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) all-purpose flour
1/2 cup (3
1/2 ounces) granulated sugar
2 1/4 teaspoons
instant or rapid-rise yeast
1 1/4 teaspoons
salt
ICING
1 cup
(4 ounces) confectioners' sugar
4 teaspoons
milk
1/8 teaspoon
vanilla extract
Pinch salt
FOR THE BUNS: Combine raisins and 2 tablespoons water in
small bowl; cover and microwave until steaming, about 1 minute. Let sit until
softened, about 15 minutes. Drain raisins and discard liquid.
Whisk warm water, 3 eggs, and melted butter together in
4-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix
flour, sugar, yeast, and salt on low speed until combined, about 30 seconds.
With mixer running, add egg mixture and mix until dough comes together, about 2
minutes.
Increase speed to medium and knead until dough is smooth
and elastic, about 10 minutes. Reduce speed to low, add raisins, and knead
until combined, about 2 minutes (dough will be sticky and some raisins may not
be fully incorporated into dough at this point; this is OK).
Turn out dough and any errant raisins onto lightly
floured counter and knead by hand to evenly incorporate raisins into dough,
about 1 minute. Form dough into smooth, taut ball; transfer to greased large
bowl and cover with plastic wrap. Let rise until doubled in size, 2 to 2½
hours.
Grease 13 by 9-inch baking pan. Turn out dough onto
lightly floured counter and divide into 12 equal pieces. Form each piece into
rough ball by pinching and pulling dough edges under so that top is smooth. On
clean counter, cup each ball with your palm and roll into smooth, tight ball.
Arrange in prepared pan in 3 rows of 4 and cover loosely with plastic. Let buns
rise until nearly doubled in size and starting to press against one another, 1½
to 2 hours.
Adjust oven rack to middle position and heat oven to 350
degrees. Brush buns with beaten egg. Bake until golden brown and centers
register at least 190 degrees, 24 to 26 minutes. Transfer pan to wire rack and
let buns cool until just warm, about 1 hour.
FOR THE ICING: Combine all ingredients in bowl until
smooth (icing will be very thick). Transfer icing to small zipper-lock bag. Cut
off very tip of 1 corner of bag. Pipe continuous line of icing across center of
each row of buns, then pipe icing in lines perpendicular to first to form cross
in center of each bun. Serve.
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