Hot Cross Buns

HOT CROSS BUN VIDEO TUTORIAL

Hot Cross Buns Ingredients

• 1 Tablespoon Yeast
• 3 Cups All Purpose Flour
• 3/4 Cup Water
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 1/4 Cup Granulated Sugar
• 1 Egg
• 1 Egg White
• 1 Teaspoon Vanilla
• 3 Tablespoon Butter
• 3/4 Cup Raisins (Or any other dried fruit) 
• A Pinch Of Salt

Brushing

• Egg Yolk
• 1 Tablespoon Water

Cross Icing

• 1/2 Cup Powdered Sugar
• 1/4 Teaspoon Vanilla Extract
• 2 Teaspoons Water

1. In a bowl add in the 1 tbsp of yeast or one packet of yeast. Add in some of the 3 cups of the flour (about a handful) to feed the yeast, and some of the water (just enough that you can dissolve and stir the yeast) stir until dissolve, and there are no lumps.
2. Add into the remaining flour, 1 teaspoon of cinnamon, 1/4 teaspooon cloves, 1/4 teaspoon nutmeg, and stir until combined. Dump all the flour-spice mix into the yeast mix, and stir.
3. In a bowl combine 1 whole egg, 1 egg white (set aside the yolk for later), 1 teaspoon of vanilla extract. Pour the egg mix into your dough. 
4. Add in the butter and knead for 30 seconds - 1 minute until the butter is incorporated. 
5. Add in 3/4 cups of raisins or chopped dried fruit of any kind, and a pinch of salt.
6. Knead for 6-8 minutes.  Place the dough in a clean bowl, let it rest for 1 minutes. Punch down the dough to deflate it. Weigh it out in grams and divide it by 12 (number of rolls) Roll into 12 balls, place into a rectangular pan (9 x 13 inch) lined with parchment paper, cover with saran wrap, let it rise for 1-2 hours or until doubled in size.
7. Combine together the leftover egg yolk, with 1 tablespoon of water to form an egg wash. Lightly brush wash over the tops of the dough. Don't use all of it. 
8. Bake the dough for 375F for 20 minutes.
9. Let the tops of the bread cool down for a bit so when adding the glaze it won't melt off, don't worry the insides will still be hot.
10. Combine the 1/2 cup of powdered sugar with 1/4 teaspoon of vanilla, and 2 teaspoons of water. Add more water only droplets at a time using your fingers until the icing becomes ribbony.
11. Using a piping bag or a Ziploc bag with the corner snipped off (very tiny snip) pipe on crosses onto buns.