Hot Cross Buns - Cowboy Kent Rollins
Servings 15
Ingredients
- 1/2 Cup sugar
- 1 1/2 Cups whole milk lightly warmed
- 4 tablespoon Butter softened
- 2 large Eggs slightly beaten
- 1 Pkg Active dry yeast or instant yeast
- 4 Cups All-purpose flour
- 1 teaspoons Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1/2 Cup Packed Light Brown Sugar
- 1 Cup Raisins
- Icing recipe see below
Instructions
- Whisk together the sugar, milk and yeast. Set aside for about 10 minutes or until bubbles appear. Then mix in the butter and eggs.
- In a separate bowl, combine the flour, salt, cinnamon, nutmeg, allspice and brown sugar.
- Pour the wet mixture into the flour mixture and beat for about 5 minutes
- Mix in the raisins for about 2 minutes. The dough will be ready when it's moist but not too sticky. You may need to add a little more flour if it is too wet.
- Remove the dough and placed in a greased bowl. Cover with plastic wrap and let sit in a warm place for about two hours or until doubled in size.
- Preheat the oven to 375 degrees F.
- Lightly flour a surface turn the dough out. Punch down the dough and divide roughly into 15 equal parts. Roll each piece into a ball and place on a large baking sheet. Cover with a damp cloth and set aside for another 30 minutes or until doubled in size.
- Bake for about 15 to 20 minutes or until lightly browned but still soft in the middle. Be careful not to over bake.
- Meanwhile in a small bowl make the icing: Mix together 2-4 tablespoons softened cream cheese, 1 tablespoon softened butter, 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Slowly add in 1 teaspoon of water at a time until it reaches a thick icing consistency. Place the mixture into a piping bag and keep refrigerated until ready to use.
- When the buns are done, pull out of the oven and let them cool completely before piping a "Cross" icing on top.
