Cardamom Raisin Hot Cross Buns
Spring has sprung! At least it has in Texas! The flowers are blooming, the greenery is coming back and my allergies are bigger and badder than ever! Did you know that you can have allergies all year long in Texas!? Apparently there’s always something creating pollen through every season, so this itchy, sneezy, stuffy feeling lasts for months! I guess we have to pay for all the sunshine we get!? So with spring and easter here, I’m quickly trying to make these Cardamom Raisin Hot Cross Buns.
I’m going to make this post short and sweet because it’s been quite a busy week here. Between all the egg hunts, parent teacher conferences, and presentations at school- not to mention the writing I do for my job, I’m spinning at 100 MPH!
This bread contains some of my favorite things. From Cinnamon and raisins, to cardamom and clementine zest. It’s a cross between warm and cozy and fresh and surprising. The perfect analogy for spring isn’t it?
The dough is a pretty simple enriched dough. The hardest part was melting the butter, because I hate bringing out a pot, and I always end up exploding my butter in the microwave on account of my impatience. (I know you should microwave it for more than 10 seconds at a time, but I hate hitting it multiple times!)
The dough is supple, but not sticky and smells incredible with all the spices! It really fills your home with a warm glow… for your nose…
I decided to topped these buns with a cream cheese frosting rather than the tradition piped dough thats put on prior to baking… because… what does better with a spiced bread than frosting!? I think it makes it more reminiscent of a cinnamon roll without all that rolling fuss!
These are perfect for Easter breakfast, brunch or just a good ol’ afternoon tea! Soft fluffy rolls spiced perfectly and bursting with sweet raisins! I couldn’t ask for anything more!
Cardamom Raisin Hot Cross Buns
Yields 12 buns
5 1/2 cups all- purpose flour
1/3 cup light brown sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
1/4 cup warm water
2 1/4 tsp instant yeast (or 1 packet)
1 cup whole milk
2 tbsp honey
1 heaping tbsp clementine zest (I used the zest of 3 clementines, or you can use orange)
1/3 cup butter melted
2 large eggs
1 tbsp vanilla extract
1 cup raisins
For the glaze:
1/4 cup fig jam
1/4 cup water
1 tbsp rum
for the icing:
3/4 cup icing sugar
3 tbsp cream cheese
3 tbsp butter unsalted, at room temperature
1 tsp vanilla extract
1 tbsp milk
pinch of salt
In a large bowl, whisk together the flour, brown sugar, salt, cinnamon and cardamom. set aside
In the large bowl of a mixer fitted with a paddle attachment , combine the water, yeast, honey, milk and zest.
Add 1/2 of the flour mixture to the milk mixture and mix until it comes together.
Beat in the melted butter, eggs and vanilla. Add in the raisins and mix till it looks like a soft dough. Add the rest of the flour mixture and beat until it comes together.
Switch to a dough hook and beat for approximately 4 minutes or until the dough is smooth and not sticky.
Place the dough in a large greased bowl, turning the dough around to coat with some of the oil. Cover with plastic wrap and allow to rise in a warm spot for an hour or until it has doubled in size.
Punch down the dough and allow to rest for 5 minutes. Then turn the dough out onto a lightly floured board and divide into 12 pieces. Shape each piece into a ball and place into a greased 9 X13 baking pan. Cover and let rise for 45min -1 hour.
Pre heat an oven to 375F. Create an egg wash with 1 egg and 1 tbsp milk and brush over the tops of the buns. Bake for 20-25 minutes or until golden brown.
While the buns are baking, make the glaze. In a small sauce pan combine the jam, water and rum. Boil down till the mixture has reduced to about half. Brush the glaze on the buns once they have come out of the oven.
Make the icing, beat together the icing ingredients until smooth. Place the icing into a piping bag or zip top bag, cut a small hole in the corner and pipe lines across each row of cooled buns.