Ingredients
Units
Scale
Rum Raisins:
- 1/3 cup raisins, chopped
- Zest of 1 orange
- 1 tsp. mixed berry marmalade
- 1 tblsp. culinary rum
- 1/2 tsp. maple syrup
- 1/4 cup fruit juice
Dough:
- 3 cups self-rising flour
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1 egg
- 1 cup milk
Glaze:
- 1 cup confectioner's sugar
- 1/4 teaspoon Nielsen Massey Vanilla
- 1/4 - 1/2 teaspoon of milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a 3 qt. baking dish and set aside.
- Simmer, in a small sauce pan, over a medium heat all of the ingredients for the rum raisins. Remove from heat and transfer to a bowl and allow to cool.
- In a medium bowl, sift together flour, salt and cinnamon. Add oil, brown sugar, and egg. Mix well until well incorporated. Add the milk, half cup, at a time until a fine dough comes together. Add rum raisins and mix with your hands.
- Turn the dough onto a well-floured surface and knead until it all comes together and is smooth.
- Pull the dough apart making pool ball sized buns; the dough should make about 1 dozen hot cross buns.
- Brush each bun with an egg wash (1 egg white + 1 teaspoon milk or water).
- Bake for 25-30 minutes or until golden.
- Remove from the oven and transfer to a cooling rack.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
