Hot Cross Buns

Hot cross buns are spiced sweet rolls made with raisins. They are typically marked with a cross on the top and are traditionally eaten on Good Friday. I first came across these during a school exchange with Bruehl's sister city Leamington Spa. My host mother took my exchange partner and I out for an afternoon tea, and got us all a hot cross bun. It was so divine, and such a special treat on Good Friday, a day of fasting! Since then I've wanted to make them, but I've been always a little scared of yeast doughs. However, because the sweet rolls I've made before turned out ok, I've decided to give hot cross buns a try this year.

Buns:
1/3 cup granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm milk (100° to 110°)
4 cups all-purpose flour, divided (about 18 ounces)
3 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/2 cup raisins
Cooking spray

Glaze:
1 cup powdered sugar
1/8 teaspoon ground cinnamon
2 tablespoons whole milk

Preparation
1. Dissolve granulated sugar and yeast in warm milk in a bowl; let stand 5 minutes.
2. Lightly spoon flour into measuring cup. Add 3 3/4 cups flour, butter, salt, cinnamon and eggs to milk mixture, stir until a soft dough forms.
3. Knead dough until smooth and elastic, add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4. Place dough in a large bowl. Cover and let rise in a warm place for 45 minutes or until dough doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
5. Knead in raisins. Divide dough into 20 equal portions; roll each portion into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise for 45 minutes or until rolls have doubled in size.
6. Preheat oven to 180 degrees Celsius (350°).
7. Uncover rolls and bake at 180 degrees Celsius (350°) for 20 minutes or until golden. Cool 5 minutes in pan, remove rolls from pan, let cool on a wire rack.
8. To prepare glaze, combine powdered sugar and 1/8 teaspoon cinnamon, stirring well with a whisk. Stir in 2 tablespoons milk. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.