Ingredients:
For the Buns:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup raisins or currants
For the Crosses:
- 1/2 cup All-purpose flour
- 4-5 tablespoons Water
For the Glaze:
- 1/4 cup Water
- 2 tablespoons Granulated sugar
- In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg and cloves.
- Make a well in the center of the dry ingredients and pour in the activated yeast mixture, melted butter and egg. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- Knead in the raisins or currants until evenly distributed throughout the dough.
- Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
- After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each portion into a smooth ball. Place the balls onto a parchment-lined baking sheet, leaving some space between them.
- Cover the shaped buns with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffed up.
- While the buns are rising, prepare your COBB by lighting ½ a CobbleStone. Cover with the Dome and preheat for 10 minutes.
- In a small bowl, mix together the flour and water until smooth. Transfer the mixture to a piping bag or a plastic bag with a small corner snipped off. Pipe crosses onto the risen buns.
- Place the buns in the COBB Bread Tin, or in a ovenproof dish that fits inside the COBB, bake the buns for 20-25 minutes, or until golden brown and cooked through.
- Make the glaze: While the buns are baking, prepare the glaze by heating the water and sugar in a small saucepan over medium heat until the sugar dissolves. Set aside.
- As soon as the buns come out of the COBB, using the Basting Brush. brush them with the prepared sugar glaze while they’re still warm.
- Let the hot cross buns cool slightly before serving. Enjoy them warm or at room temperature with a smear of butter.
- Tip: Store any leftovers in an airtight container at room temperature for up to 2-3 days. You can also freeze the buns for longer storage. Just thaw and reheat before serving.