Traditionally enjoyed on Good Friday, this raisin-flecked, cross-adorned dessert is a favourite Easter treat. Love raisins? Add an extra half cup and omit the mixed peel or apricots.
- Prep time 45 minutes
- Total time 5 hours
- 1 cup raisins or currants
- 1/2 cup candied mixed peel or finely chopped dried apricots
- 3/4 cups 2% milk , warmed
- 1/3 cup granulated sugar , divided
- 1 8 g pkg active dry yeast
- 3 1/4 cups alI-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground cloves and nutmeg
- 2 eggs
- 1/4 cup unsalted butter , cubed and softened
- 1 1/2 cup icing sugar , divided
In microwaveable bowl, microwave raisins and 1/2 cup water on high until hot, about 45 seconds. Stir; let stand for 10 minutes. Drain and pat dry. Transfer to separate bowl; stir in mixed peel.
Meanwhile, in small bowl, stir milk with 1 tsp of the granulated sugar until dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes.
In stand mixer with paddle attachment, stir together flour, remaining granulated sugar, cinnamon, salt, baking powder, ginger, cloves and nutmeg.
Whisk eggs into milk mixture; beat into flour mixture. Fit stand mixer with dough hook attachment; beat on medium speed for 5 minutes. Gradually beat in butter, a few cubes at a time, beating for 10 seconds after each addition and scraping down side of bowl, until soft silky dough forms, about 4 minutes.
Transfer to large greased bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
Line baking sheet with parchment paper. Turn out dough onto lightly floured work surface. Sprinkle with raisin mixture; knead to combine. Shape into 15-inch log; cut crosswise into 15 rounds. Shape each into ball, folding ends underneath and pinching at bottom. Arrange, 1/2 inch apart, on prepared pan; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
Preheat oven to 350°F. Bake until golden, 20 to 25 minutes. Whisk 3/4 cup of the icing sugar with 4 1/2 tsp water; brush over hot buns. Let cool on pan for 10 minutes; transfer directly to rack to cool completely.
Whisk remaining 3/4 cup icing sugar with 3 1/2 tsp water, adding more water, 1/2 tsp at a time, if needed. Spoon into piping bag fitted with large plain tip or resealable plastic bag with 1 corner cut off; pipe cross shape on top of each bun.
Test Kitchen Tip: For a quick glaze, in a microwaveable bowl, microwave a half cup of apricot jam on high until hot, then brush it onto the cooled buns and let set.
Makes 15 buns.
Nutritional facts Per bun: about
- Fibre 2 g
- Sodium 230 mg
- Sugars 23 g
- Protein 5 g
- Calories 239
- Total fat 5 g
- Potassium 152 mg
- Cholesterol 35 mg
- Saturated fat 1 g
- Total carbohydrate 45 g