Hot Cross Buns

These hot cross buns are delicately spiced and have a variety of raisins in them. Leave them out if you like, or add currants. A wonderful treat for Easter!

In a bowl of a stand mixture fitted with the dough hook attachment, add yeast, sugar and milk.

Mix together and then add in butter, eggs and spices.

Weigh flour into a separate bowl and then add in ¾ of the amount of flour to the other ingredients. Add in salt and knead together.

Add in a tablespoon of the remaining flour at a time until the dough comes together and just cleans the bowl.  Knead both types of raisins into the dough.

Place dough into a large greased bowl, cover with plastic wrap, and place in a warm environment until the dough doubles in size, about 1 hour.  Punch down risen dough and divide into 12 equal balls.  Roll into buns and let rise for 30 minutes.

In a small bowl, mix the milk and sugar together. Dissolve the sugar by warming up the mixture in a microwave.  Brush the glaze over the tops of each bun after they come out of the oven.

Hot cross buns are best eaten the day they are made, but will last up to 4 days in the refrigerator. Reheat in the microwave.