Cinnamon Raisin Buns

I do not like hot cross buns. I do not like them Sam I.. luns. It rhymed? They taste like fruitcake with those spices and fruits which is the taste of nastiness. Sorry if you love and that means I am talking to you Paps. When one of the coolest country gals around posted a recipe for hot cross buns that wasn't loaded with the gross factors, hot cross buns crept in to my future.  

This recipe was followed almost to perfection up until the actual cross bit came along. We all settled for some delicious cinnamon raisin buns with honey, peanut butter, jam or butter. We are simple folk. These have a nice crust with the egg wash but are nice and soft on the inside. If you don't like hot cross buns (amen.) then these are in your honour.

Cinnamon Raisin Buns

From the Pioneer Woman

buns
2 cups whole milk
½ cups canola oil
½ cups sugar
1 package (2 1/4 teaspoons) active dry yeast
4 cups all-purpose flour
½ cups (additional) flour
½ teaspoons (heaping) baking powder
½ teaspoons (scant) baking soda
2 teaspoons kosher salt
¼ cups sugar 
2 teaspoon cinnamon
2/3 cups raisins, plumped*
glaze
1 whole egg white
splash of cream or milk

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes. Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour in a warm place. Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.  At this point the dough can be placed in a bowl coated in oil, cover the bowl with plastic wrap and it can refrigerate overnight. Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use. Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better. Preheat the oven to 400º. Mix the glaze ingredients together. Brush onto each roll. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from pan to a cooling rack. Dig on in. Makes 18 rolls or 16 slightly larger rolls.

* To plump the raisins, place them in a bowl and cover them with hot water, coffee, booze or whatever floats your boat.