Hot Cross Buns

These buns taste more like cinnamon roll than plain old bread. 

A Ingredients

Bread flour           450 g

Water                      80 g

Buttermilk              80 g

Eggs                         2 pieces

Salt                           1 teaspoon

Sugar                      70 g

Dry yeast                  2 teaspoon

B Ingredients

Butter                        20 g

Cream cheese            20 g

Raisins                     100 g

C Ingredients

Brown Sugar            ¼ cup

Ground cinnamon      2 teaspoon

Butter                         1 tablespoon

D Ingredients

Butter                      2 tablespoon

Powder sugar         ¾ cup

Cream cheese          1 tablespoon

Vanilla extract      1/8 teaspoon

Salt                          1 pinch

Direction:

1. Soak raisins in water for 5 minutes, drain.

2. Put all A ingredients, wet ones first, then dry ones, yeast on top into a mixing bowl of a mixer, with a dough blade, slowly incorporate all the ingredients together, then turn up the speed.  When the blade is able to pick up the whole dough, rub the B butter and cream cheese with the back of a spoon onto the dough.  Beat slowly until incorporated, then turn the speed up.  When the dough looks shiny, pick out a small piece and try to extend it in your hand, see if it can be stretched without breaking to cover your palm.  If not, beat more.  If it stretches without breaking and was able to cover your palm, then add the raisins in, beat very slowly just until incorporated into the dough.  Put the dough into a bowl and raise for an hour, or until doubled in size. 

3. Punch down the dough and roll into a ball, covered and let rest in a warm place for 20 minutes.  Meanwhile, mix the C brown sugar and cinnamon powder together in a bowl. 

4. Divide the dough into 12 equal portions, roll into balls, cover and let rise for 20 minutes.  With a rolling pin, roll each ball out and spread with C butter, then sprinkle with cinnamon brown sugar.  Roll up the dough, and pinch down to close the opening.  Roll each into balls again.  Place in a 13x9 baking pan, let rise for an additional 40 minutes, depends on the room temperature. 

5. Preheat oven to 350°F, brush with egg wash, bake for about 14-16 minutes.

6. Meanwhile, beat all D ingredients with a electric mixer until fluffy, put into a piping bag, set aside. 

7. When the bread is done, let cool 10 minutes, then remove the whole bread onto a wired rack, pipe the D ingredients onto the breads as crosses. 

Serving: 12