Ingredients

The following ingredients have 4 Servings
  • ½ cup raisins
  • 1 cup hot water
  • ½ cup warm milk (- 90 to 95 degrees)
  • 2½ tsp active dry yeast
  • ½ cup white granulated sugar (- plus 1 tablespoon, divided)
  • 3½ cups all-purpose flour (- I use unbleached but either is fine)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ginger
  • ½ tsp salt
  • 2 eggs (- grade A large, slightly beaten)
  • ¼ cup heavy cream (- you can use whole milk)
  • 4 tbsp butter
  • 1 egg (- beaten)
  • 1 tbsp water
  • ½ cup powdered sugar
  • 2 tsp milk (or cream)

Instruction

  • Butter a 9x13 baking dish and set aside.
  • In a medium-sized bowl, pour the hot water over the raisins. Set aside for 15 minutes. After 15 minutes, drain the water from the raisins and pat the raisins dry with a paper towel. Set aside.
  • In a bowl of a stand-up mixer, add the warm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5 to 6 minutes to allow the yeast to bloom. If it does not bloom, restart this step with new yeast. The milk might have been too cold or too hot as well.
  • In a large mixing bowl, whisk the flour, cinnamon, nutmeg, and ginger together.
  • In the bowl of the stand-up mixer, add the remaining sugar, salt, slightly beaten eggs, cream, and butter. Give it a quick mix until combined.
  • Add the flour mixture, 1/3 at the time. Mix until it is combined and add more. Doing it this way allows the flour to get incorporated and develop gluten.
  • Once all the flour has been incorporated, mix on medium speed for 4 to 5 minutes to develop gluten.
  • Add the raisins and mix until they're all incorporated.
  • Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp towel and let it rise in a warm, draft-free place for 2 hours or until it doubles in size.
  • On a lightly floured surface cut the dough into 12 equal-sized pieces. Roll each piece into a ball. Place each ball into the prepared baking dish. Cover and let rise for 45 minutes.
  • Preheat the oven to 375°F.
  • Brush the rolls with the egg wash and then bake in the preheated oven for 20 to 23 minutes or until golden brown.
  • Let the buns cool in the bakeware.
  • Once the buns are cool, prepare the glaze by mixing the powdered sugar and milk into a thick enough consistency to pipe.
  • Fill a piping bag or a ziplock bag with the glaze. Cut the end off of the bag and pipe the glaze across the buns to create a cross.