Hot Cross Buns – Good Friday Buns

Ingredients for 12 servings:

• 1 egg(s)
• 120 ml milk
• 70 g butter
• 5 tbsp sugar
• 1 tsp lemon(s) – zest, grated
• ½ tsp cinnamon
• ¼ tsp nutmeg, grated
• ⅛ tsp clove(s), ground
• ½ tsp salt
• 280 g flour (wheat flour)
• 2 tsp yeast (dry yeast)
• 50 g raisins
• 60 g powdered sugar
• 1 tbsp milk or cream
• ½ tsp lemon juice
• some oil for the baking tray

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Raisin rolls, dough preparation in the BBA

Add all ingredients, except the raisins, one at a time to the dough bowl. Start the dough program. After the beep sounds or after the first kneading cycle, add the raisins. Remove the finished dough from the bowl and knead briefly again. Grease the baking sheet with a little oil. Cut the dough into 12 equal pieces. Roll these pieces into balls and place them on the baking sheet, leaving about 1 cm between them. Cover loosely and place in a warm place for 45-60 minutes, until the dough has doubled in size. Cut a cross into each roll with a sharp knife. Bake in a preheated oven at 190°C for 12-15 minutes. No dough should stick to the wooden skewer inserted. Let the rolls cool slightly. Mix the ingredients for the glaze and then drizzle some icing sugar into the cut crosses. Without the crosses, these are delicious raisin rolls.