Hot Cross Buns

Fluffy and fragrant hot cross buns, dotted with just the right amount of raisins and crystallized ginger, bake up golden and delicious! 3/4 cup warm milk (105°F-115°F) 1 pkg. (1/4 oz.) active dry yeast 1/4 tsp. + 1/2 cup granulated sugar 3 1/3 cups all-purpose flour + additional 1 cup raisins 2 Tbs. chopped crystalized ginger 1 Tbs. orange zest 1/2 tsp. salt 4 eggs 1/2 cup butter, at room temperature 1 cup confectioners’ sugar 4 tsp. milk

1/4 tsp. vanilla extract

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Coat large bowl with cooking spray. In another large bowl, combine milk, yeast and 1/4 tsp. granulated sugar; let stand 5 minutes. In separate bowl, mix flour, raisins, granulated sugar, ginger, zest and salt. In another bowl, beat 3 eggs. Stir flour mixture, butter and eggs into yeast mixture until sticky dough forms.

On lightly floured surface, knead dough until elastic, 5 minutes, adding as little additional flour as possible. Place in coated bowl; cover loosely with plastic wrap. Let rise in warm place until doubled, about 1 1/2 hours.

Preheat oven to 375°F. Coat baking sheet with cooking spray. Punch dough down. On surface, shape into 12" log; cut crosswise into 12 pieces. Roll each piece into a smooth ball; place on baking sheet. Cover loosely with wrap; let rise until doubled, 45 minutes. Beat remaining egg; lightly brush over dough. Bake 18-20 minutes or until golden. Cool. Mix confectioners’ sugar, milk and vanilla. Transfer to plastic sandwich bag; snip corner. Pipe over buns. Servings: 12. Calories: 374. Protein: 7 g. Fat: 10 g. (6 g. sat.) Chol.: 84 mg. Carbs.: 64 g. Sodium: 193 mg. Fiber: 2 g. Sugar: 32 g. Kitchen time: 45 minutes. Total time: 5 hours, 15 minutes.