Ingredients:
1/2 cup whole milk, warm, not hot
2 tsp instant dry yeast
1 tsp sugar
¼ tsp nutmeg
¼ tsp cloves
1 tsp cinnamon
3 large eggs
1/3 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1 Tbsp zest of orange
2.5 cups
1/2 cup room temperature unsalted butter
Warm water
¾ Raisins
Glaze
½ cup powder sugar
1cup warm water
1 tbs fresh orange juice
Icing:
2 Tbsp unsalted butter
2 Tbsp cream cheese
1 tsp vanilla
2 Tbsp milk
A little water if necessary
Method:
Add yeast to warm milk with 1 tsp sugar. Set aside to proof for about 20-25 minutes. While proofing, add eggs to electric mixer and whisk in sugar, then room temperature unsalted butter, and vanilla. Add flour, salt, and spices. Mix well with bread paddle. Once proof is ready, add to flour mixture and mix for about 7-10 minutes to open gluten. Add raisins that has been soaked in water and drained as well as orange rind. Mix in until blended well. This is a wet dough. Do not add more flour. Let dough rise in a lightly greased bowl for about 2 hours. Form balls the size of two tablespoons, place in greased 9 x 11 baking dish. Let rise again for 90 minutes. Bake in preheated 350 degree oven for 20-25 minutes.
While baking prepare glaze by adding powdered sugar in a bowl and adding warm water and orange juice. Mix well. When buns are ready, remove from oven and glaze. Then let cool.
Add butter and cream cheese to bowl and whisk together until smooth, add vanilla, and powder sugar. Whisk until there are no lumps. Add milk and whisk until smooth. Add water if needed to make a good thick spreadable icing. If icing is too runny, it will run off and won’t set. Ice buns with a cross decoration after they are cooled completely. I use a plastic storage bag for this. I simply place icing in freezer bag and snip one of the ends. This is very easy to do.
Enjoy!