Hot Cross Buns
Buns:
1/3 cup granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm whole milk (100° to 110°)
4 cups all-purpose flour, divided (about 18 ounces)
6 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup golden raisins
Cooking spray
Glaze:
1 cup powdered sugar
1/8 teaspoon ground cinnamon
2 tablespoons whole milk
Preparation
Preheat your oven to 350 degrees Fahrenheit. Coat a 9-inch square baking dish with cooking spray. Set it aside as you prepare the dough.
Begin with a large bowl. Dissolve the granulated sugar and yeast in warm milk. Allow the mixture to stand for 5 minutes, which will allow the yeast to become active.
Carefully spoon the flour into dry measuring cups and level it with a knife before transferring 3 3/4 cups of flour into the bowl. Add the butter, salt, ground cinnamon and eggs and stir the mixture until it forms soft dough.
Lightly flour the working surface and turn the dough onto it. Add the rains and knead the dough until it is smooth and elastic. This will take approximately six minutes. Slowly add the remaining flour, one tablespoon at a time, to keep the dough from sticking to your hands. Do not add more than the remaining 1/4 cup of flour.
Spray a large bowl with cooking spray and then place the dough into the bowl. Turn the dough to ensure the cooking spray covers the surface. Lightly cover the bowl with a towel and allow it to rise in a warm place that is free of drafts. The dough should rise until it has doubled in size, about 45 minutes. To check the dough to see if it has risen enough, press two fingers into the dough. If an indention remains in the dough, it is ready. Punch the dough down, cover it again and allow it to rest for five minutes.
Divide the dough into 20 equal parts and roll each one into a ball. Place the dough balls into the prepared baking dish. Cover the dough with a towel and allow it to rise for another 45 minutes or until it has doubled in size. Bake the buns for 20 minutes or until golden brown. Place the dish on a wire rack and allow the buns to cool for five minutes.
As the buns are cooling, prepare the glaze by combining the dry ingredients in a small bowl with a whisk. Stir in the milk and stir well. Pour the mixture into a zip top bag and snip off one corner. Pipe the glaze in the shape of a cross on top of each warm roll. Serve warm.