CLASSIC HOT CROSS BUNS

MAKES 15 BUNS HANDS-ON TIME 45 MINUTES RISING TIME 3 HOURS TOTAL TIME 5 HOURS

1 cup ½ cup

¾ cup ⅓ cup 1 3¼ cups 1½ tsp 1¼ tsp 1 tsp ½ tsp ¼ tsp 2 ¼ cup 1½ cups raisins or currants candied mixed peel or finely chopped dried apricots 2% milk, warmed granulated sugar, divided 8 g pkg active dry yeast all-purpose flour cinnamon salt baking powder ground ginger each ground cloves and nutmeg eggs unsalted butter, cubed and softened icing sugar, divided

In microwaveable bowl, microwave raisins and ½ cup water on high until hot, about 45 seconds. Stir; let stand for 10 minutes. Drain and pat dry. Transfer to separate bowl; stir in mixed peel.

Meanwhile, in small bowl, stir milk with 1 tsp of the granulated sugar until dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes.

In stand mixer with paddle attachment, stir together flour, remaining granulated sugar, cinnamon, salt, baking powder, ginger, cloves and nutmeg.

Whisk eggs into milk mixture; beat into flour mixture. Fit stand mixer with dough hook attachment; beat on medium speed for 5 minutes. Gradually beat in butter, a few cubes at a time, beating for 10 seconds after each addition and scraping down side of bowl, until soft silky dough forms, about 4 minutes.

Transfer to large greased bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1½ hours.

Line baking sheet with parchment paper. Turn out dough onto lightly floured work surface. Sprinkle with raisin mixture; knead to combine. Shape into 15-inch log; cut crosswise into 15 rounds. Shape each into ball, folding ends underneath and pinching at bottom. Arrange, ½ inch apart, on prepared pan; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1½ hours.

Preheat oven to 350°F. Bake until golden, 20 to 25 minutes. Whisk ¾ cup of the icing sugar with 4½ tsp water; brush over hot buns. Let cool on pan for 10 minutes; transfer directly to rack to cool completely.

Whisk remaining ¾ cup icing sugar with 3½ tsp water, adding more water, ½ tsp at a time, if needed. Spoon into piping bag fitted with large plain tip or resealable plastic bag with 1 corner cut off; pipe cross shape on top of each bun.

about 239 cal, 5 g pro, 5 g total fat (1 g sat. fat), 45 g carb (2 g dietary fibre, 23 g sugar), 35 mg chol, 230 mg sodium, 152 mg potassium. % RDI: 3% calcium, 14% iron, 5% vit A, 2% vit C, 26% folate.