Easter Hot Cross Buns

Ingredients

• 0.75 cups lukewarm milk , divided
• 1 , .25 ounce
• 1 teaspoon white sugar
• 3.25 cups all-purpose flour , divided, or more as needed
• 0.25 cups white sugar
• 1 teaspoon salt
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground allspice
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.25 cups softened butter
• 2 large eggs
• 0.75 cups golden raisins , chopped
• 2 tablespoons orange marmalade

Instructions

1. 1

   Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Preheat oven to 400 degrees F (200 degrees C).

7. 7

   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.

8. 8

   Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.

9. 9

   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.