Homemade Hot Cross Buns

Directions

Dough 

1. Lightly spray a 9 x 13 pan. Set aside.
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a medium bowl soak raisins, currants, cranberries and cherries in warm water. Rinse under cold water and drain thoroughly. Set aside.
4. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
5. In a medium bowl, combine 1 package Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum, salt, cinnamon, cloves and nutmeg. Set aside.
6. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
7. Add warm milk and yeast mixture. Mix for 1 minute.
8. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
9. Add pre-soaked fruit and mix until combined. 
   
10. Lightly flour counter top and scoop dough into a mound.
11. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx.  ⅓ - ½ cup flour required).
12. Divide into 20 portions.
13. Cover with plastic wrap and let dough rest for 20 minutes.
14. Round divided dough.
15. Nestle buns in 9 x 13 baking pan.
16. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C). 

Option #1 for Crosses 

Flour Paste (Option #1)

1. Combine ½ cup  Kinnikinnick All Purpose Flour Blend and 6 - 8 tablespoons water to create a Flour Paste for crosses.
2. Fill a piping bag with mixture and pipe a cross design on top of proofed buns.

Bake /Finish (Option #1)

1. Brush top of buns with optional olive oil before baking.
2. Bake in preheated oven for 28 minutes.
3. Remove from oven and brush or spray with Optional Simple Syrup.

Option #2 for Crosses

Cream Cheese Icing (Option #2)

1. Mix cream cheese until smooth (approx. 3 - 5 minutes).
2. Add butter and mix until combined.
3. Slowly add icing sugar alternating with milk.
4. Add vanilla extract and mix until smooth.
5. Store in the refrigerator until ready to use.

Bake/Finish (Option #2)

1. Brush top of proofed buns with optional olive oil before baking.
2. Bake in preheated oven for 28 minutes.
3. Remove from oven and brush or spray with Optional Simple Syrup.
4. Let buns cool for 10 minutes and pipe icing in a cross design on each bun.  

Simple Syrup (Optional)

To be used on baked Hot Cross Buns. Helps with shelf life and shine on buns.

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes.
2. Let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks.