Easter Buttermilk Hot Cross Buns

Recipe View Bloom the Yeast: In a large bowl, combine warm water and yeast. Let stand for 5 minutes until foamy, indicating the yeast is active. (5 minutes)

Recipe View Combine Wet and Dry: Stir in buttermilk, sugar, baking soda, salt, cinnamon, and melted butter. Gradually add 1 cup of flour, mixing until well combined. Incorporate the raisins. (5 minutes)

Recipe View Knead the Dough: Gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. (7 minutes)

Recipe View First Rise: Place the dough in a greased bowl, turning to coat. Cover with a clean towel and let rise in a warm place until doubled in size. (60-90 minutes)

Recipe View Shape the Buns: Gently deflate the dough and turn it out onto a floured surface. Divide the dough into 18 equal pieces. Shape each piece into a smooth ball. (10 minutes)

Recipe View Second Rise: Place the buns in a greased 9x13 inch baking dish, leaving a little space between each. Cover loosely with a towel and let rise until puffy and nearly doubled. (30-45 minutes)

Recipe View Bake: Preheat oven to 375°F (190°C). Remove the towel and bake the buns for 20-25 minutes, or until golden brown. (25 minutes)

Recipe View Frost: Let the buns cool slightly before frosting. Spoon the frosting into a piping bag or a small zip-top bag with a snipped corner. Pipe crosses onto each bun. (15 minutes)