Fun Fact: The Protestant English government supposedly attempted to ban the sale of hot cross buns as they were considered a dangerous hold-over of Catholic beliefs, Queen Elizabeth the first eventually gave into the buns popularity and passed a law permitting bakeries to sell them but only at Easter and Christmas. (Or so Wikipedia tells me.)
Hot Cross Buns
1 cup milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
1 teaspoon cinnamon
1/2 teaspoons nutmeg
4 eggs
5 cups flour
1 1/3 cups raisins
1 egg white (for brushing tops)
Mix powdered sugar with a bit of water until very thick and white, you can add lemon or orange zest or extract if you wish.
Microwave milk and butter which has been cut into small pieces in microwavable bowl or measuring cup until mixture is warm and butter is melted, about 1 minute. Sprinkle yeast over mixture and set aside for a few minutes.
In large mixing bowl blend milk butter and yeast mixture, eggs, sugar, salt, cinnamon and nutmeg, slowly add flour a little at a time. When flour is completely blended add raisins and kneed by hand to evenly distribute. Move to a lightly oiled bowl and cover with a dish towel, allow to rise for an hour.
Line a baking sheet with parchment paper. Cut dough into equal portions and roll into round shapes, (my batch made nine large buns that were about 5 inches in diameter, you could easily make around 12 or even 18 roll size buns if you prefer.) Allow to rise, covered with a dish towel, for another half hour.
Preheat oven to 350°.
Using a sharp knife cut a cross pattern across buns, brush tops of buns with egg white for a shiny crust. Bake for about 20-25 minutes, checking often, until golden brown.
You can pipe or pour the glaze on top following the cross pattern.
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