Hot cross Buns

Makes 12 Buns

Ingredients

12 oz. milk

¼ cup softened butter

1 ½  tbsp. instant yeast

1/3 cup sugar

2 eggs mixed well

½ tsp. pure vanilla extract

2 tbsp. vegetable oil

5 1/2 cups bread flour

1 tsp. cinnamon

¾ cup raisins with ½ cup water (let soak for 10 minutes)

3 tbsp. milk powder

Cross making mixture

½ cup bread flour

95 ml water

Mix until smooth you get a consistency

Glaze

1/8 cup corn syrup

3 tbsp. water

Mix until water is dissolved into corn syrup

Egg wash

1 egg yolk

2 tbsp. water

Mix until combined

Dough Preparation

Add milk powder to raisins and water and mix for 30 seconds. Add all ingredients into stand mixer and mix using the hook. Mix for 5 minutes. Remove dough hook and cover bowl with plastic wrap and let dough double in size. (1 hour) Punch down dough and let rise to double in size. Approximately 30-45 minutes. Remove dough form bowl and place on flat surface or cutting board. Roll dough until you have a 3 inch thick roll. Cut dough into 12 equal size pieces. Roll each piece until round. Place dough on a baking sheet lined with parchment paper leaving 1” space between buns. Lightly eggwash the buns. Let buns rise to double in size. Put cross flour mixture into a sealable bag. Using scissors cut 1/8 off of one of the corners. Using a sealable bag like a piping bag, pipe on one line across the middle of all the buns. Now pipe another line forming the cross. Bake on the middle rack in an oven pre-heated to 400 F for 30-35 minutes. Remove when internal temperature is 200F. Brush with corn syrup mixture.

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