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Ingredients
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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
Glaze:
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1 egg white
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1 tablespoon milk
Frosting:
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⅓ cup confectioners' sugar
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1 ½ teaspoons milk
Directions
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Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
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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.
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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.
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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.
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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.
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
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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.
Cook's Note:
This is my method for forming 16 equal pieces of dough: Cut dough in half. Work with one half at a time. Hand roll into a log; cut in half again. Roll each piece again; cut in half again; repeat once more; you will have 8 pieces. Repeat the process with the other half of the dough for a total of 16 pieces.
Nutrition Facts (per serving)
186 | Calories |
4g | Fat |
33g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 186 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 11% |
Cholesterol 32mg | 11% |
Sodium 186mg | 8% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 1g | 5% |
Total Sugars 12g | |
Protein 5g | 9% |
Vitamin C 0mg | 0% |
Calcium 30mg | 2% |
Iron 2mg | 8% |
Potassium 122mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.