Hot Cross Buns - yeast

Method

• Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot).
• Using the dough hook attachment, gently mix together.
• Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins.
• Start the mixer and gently pour in the remaining 1 cup of milk while mixing.
• The dough should come together as a soft ball after a few minutes of mixing.
• If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.
• Turn this soft dough out directly onto a sheet pan and cover with plastic wrap.
• Let it rise until about doubled in size.
• Preheat the oven to 350 degrees F.
• When it has double in size, turn the dough out onto a floured surface.
• Cut the dough in half and each half in half, etc.
• until you have a dozen pieces.
• Shape these pieces into rounds with your hands.
• Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan.
• Cover with plastic wrap and allow to rise until almost doubled in size.
• (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
• Beat the remaining egg with a fork in a small bowl.
• Very gently brush this mixture on each of the buns.
• Using a sharp knife cut a cross shape in the top of each bun.
• Besides being decorative this allows the bread to rise nicely as it bakes.
• Bake in for about 15 minutes or until browned.
• Let cool.
• When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
• Mix together all the ingredients.
• Put the sugar in a large bowl with the milk.
• Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.