Sort ingredients
jvnham
QR Code
Listen
Pdf
Optional: Soak raisins in a bit of water or orange juice to soften. Drain before adding to the recipe.
In a large bowl, mix the dry ingredients together.
Add the wet ingredients to the dry ingredients and combine.
Fold in raisins.
Allow the dough to rest for 10 minutes.
Once rested, stretch and fold the dough by grabbing the dough and pulling it up about 6-12 inches and then pushing the dough towards the center. Turn the bowl about ¼ of the way and repeat the same process 2-3 more times.
Place in a plastic wrap covered bowl to rise overnight or until doubled.
This also could be done the day of baking, allowing the dough to rise at room temperature for 3 or 4 hours in a warm place instead.
Divide the dough into twelve equal-sized portions and shape.
Move each dough ball in a circular motion to create some surface tension.
Grease a 9×13 dish and add the bun dough to the dish. Allow to rise until doubled. This usually takes about 3-4 hours at room temperature.
Preheat oven to 350°.
Brush the buns with the egg wash.
Bake for 35 minutes until the buns are golden brown.
Brush with apricot glaze while hot.
Allow to cool.
In a small bowl, mix together the milk and powdered sugar until a thick paste comes together. Place in a sealed bag, snipping one corner or a piping bag with a tip.
Pipe on the cross design.