Hot Cross Buns

Total Time: 2 hrs Preparation Time: 1 hr 40 mins Cook Time: 20 mins

Ingredients

• 7 -7 1/2 cups flour
• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup brown sugar
• 3 cups warm water
• 1/4 cup unsalted butter
• 2 large eggs
• 2 tablespoons cinnamon
• 1/2 tablespoon allspice
• 1/2 teaspoon salt
• 2 -3 cups raisins
• 1 cup warm water
• 1 cup flour (or a little more)
• 1/2 teaspoon salt
• 2 1/2 cups sugar
• 1 1/4 cups water
• 3/4 cup light corn syrup

Recipe

• 1 mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
• 2 mix together the flour, spices and salt.
• 3 with a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
• 4 now add the raisins.
• 5 the dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
• 6 if not, add a little more flour.
• 7 cover with a towel and let it rest in a warm place until it doubles in bulk.
• 8 be sure it's in a large enough bowl to accommodate the new size.
• 9 punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).
• 10 roll into a ball and place on a baking sheet several inches apart.
• 11 when all are lined up, cover again with a towel and put in a warm place away from drafts. allow to rise for 15-20 minutes.
• 12 you'll need more than one baking sheet.
• 13 preheat oven to 400 degrees.
• 14 while waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
• 15 pipe a cross on each risen bun.
• 16 bake for 15-20 minutes or until golden.
• 17 while the buns are baking, make the glaze. boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
• 18 when it looks clear, brush down the sides with a pastry brush dipped in cold water.
• 19 allow to cool.
• 20 it'll be sticky, but still brushable.
• 21 when the buns are removed from the oven, cool on a wire rack and brush with glaze.
• 22 (please note that the yield is an estimate because it depends on what size you prefer to make your buns.).