Easter Hot Cross Buns

Name: Easter Hot Cross Buns
Total time: 232
Yield: 16
Ingredients: ¾ cup lukewarm milk, divided; 1 (.25 ounce) package active dry yeast; 1 teaspoon white sugar; 3 ¼ cups all-purpose flour, divided, or more as needed; ¼ cup white sugar; 1 teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ cup softened butter; 2 large eggs; ¾ cup golden raisins, chopped; 2 tablespoons orange marmalade; 1 egg white; 1 tablespoon milk; ⅓ cup confectioners' sugar; 1 ½ teaspoons milk

Recipe by Violet from allrecipes.com

Breakfast 4 Hr. 52 Mins.

Ingredients

16 servings

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¾ cup lukewarm milk, divided
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1 (.25 ounce) package active dry yeast
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1 teaspoon white sugar
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3 ¼ cups all-purpose flour, divided, or more as needed
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¼ cup white sugar
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1 teaspoon salt
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½ teaspoon ground cinnamon
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½ teaspoon ground allspice
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¼ teaspoon ground cloves

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¼ teaspoon ground nutmeg
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¼ cup softened butter
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2 large eggs
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¾ cup golden raisins, chopped
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2 tablespoons orange marmalade
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1 egg white
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1 tablespoon milk
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⅓ cup confectioners' sugar
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1 ½ teaspoons milk

Instructions

Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.