Cinnamon-Raisin Hot Cross Pull-apart Buns

AuthorJulie

Dough
1/2 cup lukewarm milk
1/2 cup lukewarm water
3 Tbsp. sugar (white or brown)
2 1/4 tsp. active dry yeast
3 cups all-purpose flour
1/4 cup instant potato flakes (optional)
1 large egg
1/4 cup butter, at room temperature
1 tsp. salt
1/2 cup raisins (dark, golden or both)
1/3 cup candied citron (optional)
Glaze
2 Tbsp. sugar
1 Tbsp. water
Sugar + drizzle
1/3 cup sugar
1-2 tsp. cinnamon
1/2 cup icing sugar
1 Tbsp. milk or cream
1/4 tsp. vanilla (optional)

1

To make the dough, put the warm milk and water in a large bowl, and sprinkle a pinch of the sugar and all of the yeast overtop; let sit for 5 minutes, until it gets foamy. Add the flour, remaining sugar, potato flakes, egg, butter and salt and blend until you have a sticky dough; add the raisins and candied citron and knead (in your stand mixer with a dough hook or on a lightly floured countertop) until smooth and elastic. It should be slightly tacky. Place in a greased bowl, cover with a tea towel and let sit for an hour, until doubled in bulk.

2

Punch down the dough and divide it into 12 pieces - I find this easiest to do by cutting it in half, then each half in half, then each piece in three. Then take each piece and cut it into about 6 pieces - this is easy to do with a dough scraper/bench knife, and they don't all have to be equal.

3

Line 12 muffin tins with paper liners and spray the papers with nonstick spray. Mix the sugar and cinnamon together in a small bowl and roll each piece of dough in it to coat, then place in the tins - so you'll have about 6 pieces in each tin. Sprinkle the remaining cinnamon sugar overtop. Cover loosely with a tea towel and let sit for another hour. Toward the end of the rising time, preheat the oven to 350°F.

4

Bake for about 20 minutes, until golden. In a small dish, stir together the sugar and water and brush/dab over the tops of the buns while they're still warm. Stir together the icing sugar and milk or cream and drizzle over the cooled buns.

Category,

Ingredients

Dough
 1/2 cup lukewarm milk
 1/2 cup lukewarm water
 3 Tbsp. sugar (white or brown)
 2 1/4 tsp. active dry yeast
 3 cups all-purpose flour
 1/4 cup instant potato flakes (optional)
 1 large egg
 1/4 cup butter, at room temperature
 1 tsp. salt
 1/2 cup raisins (dark, golden or both)
 1/3 cup candied citron (optional)
Glaze
 2 Tbsp. sugar
 1 Tbsp. water
Sugar + drizzle
 1/3 cup sugar
 1-2 tsp. cinnamon
 1/2 cup icing sugar
 1 Tbsp. milk or cream
 1/4 tsp. vanilla (optional)

Directions

1

To make the dough, put the warm milk and water in a large bowl, and sprinkle a pinch of the sugar and all of the yeast overtop; let sit for 5 minutes, until it gets foamy. Add the flour, remaining sugar, potato flakes, egg, butter and salt and blend until you have a sticky dough; add the raisins and candied citron and knead (in your stand mixer with a dough hook or on a lightly floured countertop) until smooth and elastic. It should be slightly tacky. Place in a greased bowl, cover with a tea towel and let sit for an hour, until doubled in bulk.

2

Punch down the dough and divide it into 12 pieces - I find this easiest to do by cutting it in half, then each half in half, then each piece in three. Then take each piece and cut it into about 6 pieces - this is easy to do with a dough scraper/bench knife, and they don't all have to be equal.

3

Line 12 muffin tins with paper liners and spray the papers with nonstick spray. Mix the sugar and cinnamon together in a small bowl and roll each piece of dough in it to coat, then place in the tins - so you'll have about 6 pieces in each tin. Sprinkle the remaining cinnamon sugar overtop. Cover loosely with a tea towel and let sit for another hour. Toward the end of the rising time, preheat the oven to 350°F.

4

Bake for about 20 minutes, until golden. In a small dish, stir together the sugar and water and brush/dab over the tops of the buns while they're still warm. Stir together the icing sugar and milk or cream and drizzle over the cooled buns.

Cinnamon-Raisin Hot Cross Pull-apart Buns
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