- 1/2 C dried fruit of choice (raisins, currents, or craisins are common)
- 1 C very warm milk, divided in half
- 1/4 C white sugar
- 1/4 C brown sugar
- 5 tbsp butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 envelope active dry yeast (2 ¼ tsp)
- 2 large eggs beaten (plus one more for the egg wash)
- 4 C Heritage Bread Blend or Heritage White Flour
- 1/2 tsp cinnamon
- pinch of nutmeg
- pinch of cloves (if desired)
- 1/2 C confectioners' sugar (powdered sugar)
- 1 1/2 tbsp milk
- Combine ½ dried fruit with 1 cup of boiling water. Cover and let sit for 15 minutes. Drain the water pat dry with a paper towel. Set aside.
- Combine ½ cup of very warm milk and 1 packet of yeast. Add a pinch of sugar to encourage yeast to activate. Stir well and let sit for 10 minutes.
- In a large bowl, combine ½ of very warm milk, brown sugar, white sugar, softened butter, vanilla, and salt. Mix until blended. Add two beaten eggs, and yeast mixture. Mix in cinnamon, nutmeg and cloves.
- Slowly mix in 4 cups of flour. Knead the dough for 7-10 minutes. The dough should be slightly tacky but not stick to your fingers. If the dough seems too wet, add small amounts of flour until you have reached the desired consistency.
- After kneading, mix in the drained dried fruit.
- Grease a large bowl using a combination of half butter and half olive oil. Transfer the bread dough to the greased bowl to proof. Turn it in the bowl to cover the dough in your butter oil mixture. Cover the bowl and place in a warm place to rise (about 80 degrees). Let dough rise for 2 hours or until doubled in size.
- Place dough on a lightly floured surface and cut into 12 equal dough balls (cut in half, cut those halves in half, etc.) Round into balls and place in a greased baking pan. Let rise again for 20-30 minutes. In the meantime, heat the oven to 375F.
- Beat together one egg and 1 tsp water. Brush the top of the buns with egg wash. Bake for 16-18 minutes or until the tops of buns are golden. Let cool until slightly warm to the touch.
- Mix confectioners' sugar and milk in a small bowl. To make them traditional hot cross buns, pour glaze into a decorators bag (or a sandwich bag with the corner snipped) and pipe a cross-shape over the tops. Otherwise, spread the glaze over the top of the buns. Serve warm and enjoy!
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