Hot Cross Buns

*Plan ahead... needs to rise...

Buns

2 c. whole milk

1/2 c. canola oil 

3/4 c. granulated sugar, divided

2 1/4 tsp. active dry yeast 

4 1/2 c. all-purpose flour, plus more for flouring

1/2 tsp. baking powder 

1/2 tsp. baking soda 

2 tsp. salt 

1 tsp. cinnamon

Dash of ground nutmeg

Glaze

1 egg white

splash of milk 

Icing

1 egg white

confectioners' sugar, as needed

milk, as needed

 To make the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.

Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.

Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and nutmeg or whatever other spices you want to use.

Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar process, then fold the dough again. Repeat a third time.

Line a baking sheet with parchment paper. Pinch off golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. 

Preheat the oven to 400 degrees F. 

To make the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.

Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. 

  

To make the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.

When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Enjoy!

Shamelessly borrowed from The Pioneer Woman