EGGLESS Hot Cross Buns!
Ingredients
- 1- tablespoon active dry yeast
- 1 tablespoon plus ½ cup white sugar
- 1- cup warm milk
- 3 cups all-purpose flour
- 1 teaspoon cinnamon powder
- ½ teaspoon all spice powder
- ½ teaspoon salt
- 1- cup raisins
- 3 tablespoons unsalted butter (melted and cooled)
for the cross
- ¼ cup all purpose flour
- 3 tablespoons water
Instructions
- In a measuring cup or mixing bowl, pour the warm milk and 1 tablespoon sugar. The milk should be just warm enough so that you can dip your finger comfortably. Add the yeast, mix a little and leave it aside for the yeast to activate (milk will foam up on the top).
- Once the yeast is activated, prepare the dough. You could either use a stand mixer with dough hook or you could knead it with hand. Add the flour, salt, spices, raisins, melted butter and the yeast-milk mixture. Knead for 10 minutes.
- Cover the dough with a clear wrap and let it rise until doubles in size. It should take about 2 hours (I prefer to keep it in the oven with the light on).
- Once done, punch the dough down lightly and shape the dough to 12 round buns. Line a parchment paper on a cookie sheet and place the 12 buns about 1-inch apart. Spray some oil on them and cover the sheet for a second rise. In about 30 minutes, the mini balls should puff up.
- Preheat the oven to 350 F
- Mix the flour and water for the cross. Put it in a piping bag or a zip lock bag. Trim the edge for a tiny hole.
- Brush some milk on the buns and pipe the cross.
- Place them on the middle rack of the hot oven and bake for 25 minutes.
- Serve warm.
Video
Nutrition
Serving: 12hot cross buns!