1
glaze tsp milk + 3-4 tbsp powdered sugar, or as much needed until glaze is thick
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Steps
1
In the bowl of a stand mixer, dissolve yeast in milk and let sit five minutes until mixture is foamy.
2
Add in 3 cups flour, sugar or honey, butter, spices, salt and raisin/cranberry mixture. Mix with paddle attachment until just combined.
3
Using dough hook attachment or your hands, knead dough for about 10 minutes, or until the dough is smooth and elastic. Add remaining flour if dough is too shaggy or sticky. Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 2 hours.
4
Punch down risen dough and divide into 16 equal pieces, rolling each piece into a ball. Place dough pieces on a parchment paper-lined baking sheet or a baking stone about 1 inch apart. Lightly mist with cooking spray, cover with plastic wrap and let rise 30-40 minutes.
5
Meanwhile, preheat oven to 375°F.
6
Remove plastic wrap from buns and score the tops of each bun with a cross shape, about 1/4-inch deep. Brush the tops of the buns with egg wash and bake about 15 minutes, or until a deep golden brown.
7
Allow to cool completely on a cooling rack before drizzling a cross shape with glaze on the tops of each bun.
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No nutrition information available for this recipe
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