Hot Cross Buns Dough
 
Makes 12 buns, 12 jumbo individuals
Ingredients
  • 1¼ cups (300 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 2 (0.25-ounce) packages (14 grams) active dry yeast
  • ½ cup (100 grams) granulated sugar, divided
  • 5⅔ cups (709 grams) all-purpose flour, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅓ cup (76 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.
  2. In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
  3. With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
  4. Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓ cup (42 grams) flour as needed. (Dough should not be sticky.)
  5. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Notes
How to Pipe Like a Pro: You want your flour paste to be stiff enough to be able to pipe in a clean line, but still manageable. If the mixture is too hard to pipe, try adding a bit more water. When piping, try to keep your movements fluid to evenly pipe the lines.
Recipe by Bake from Scratch at https://bakefromscratch.com/rum-raisin-hot-cross-buns/