Ingredients

The following ingredients have 4 Servings
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 3 1/2 Tbsp active dry yeast
  • 4 1/2 cup all-purpose flour (divided)
  • 1 cup milk
  • 1/2 cup unsalted butter
  • 1 egg
  • 1/2 cup dark seedless raisins
  • 1/3 cup candied orange peels (chopped)
  • 1 egg yolk
  • 1 tsp water
  • 3/4 cup confectioners sugar (also known as powdered sugar)
  • 1 Tbsp milk
  • 1 Tbsp butter (softened)
  • 1/2 tsp lemon juice

Instruction

  • In a large mixing bowl combine sugar, salt, yeast, and 2 cups of flour.
  • In a saucepan over low heat, heat milk and butter until warm. Your butter does not have to melt completely.
  • With a mixer on low speed, slowly beat wet ingredients into dry ingredients
  • Once lightly combined, increase speed to medium and beat for an additional 2 minutes. Scrape bowl occasionally while beating.
  • Add eggs and another 2 cups of flour to the mixture and continue mixing for 2 more minutes.
  • Stir in a little extra flour until you have a soft dough. About 1/2 cup or less.
  • Place dough on a lightly floured surface and knead until smooth, about 10 minutes. Form the dough into a ball.
  • Add dough to a greased bowl, making sure to grease the top of the dough as well. Cover and let rise until it has doubled in size, around 1 hour. Be sure to keep your dough in a warm, draft-free area
  • Add raisins and chopped candied orange peels to dough, knead just until incorporated.
  • Divide dough into 12 pieces. Cover and let it rest for 15 minutes.
  • Shape dough pieces into balls and place into a greased 13x9 baking dish.
  • Cover with a towel and let the dough balls rise until doubled, about 1 hour.
  • Preheat oven to 350F.
  • In a bowl, combine water with egg yolk. Brush the tops of the buns with the egg wash and bake for 30 minutes or until golden brown.
  • While the buns are baking, prepare your icing. With a mixer set to low, mix all icing ingredients until smooth.
  • To make the icing cross, add icing to a piping bag or ziplock bag with the corner cut off. Gently squeeze icing horizontally, then vertically across each bun.