Makes 12

INGREDIENTS

• • 3 ¼ cups all-purpose flour, divided
• • ¼ cup granulated sugar
• • 1 tbsp orange zest
• • 8 g quick-rise yeast (2 ¼ tsp)
• • 1 tsp cinnamon
• • 1 tsp salt
• • ¼ tsp ground ginger
• • ¼ tsp nutmeg
• • 1/3 cup warm water
• • ½ cup warm milk
• • 2 tbsp unsalted butter, melted
• • 1 egg, at room temperature

Crosses
• • ¼ cup all-purpose flour
• • ¼ cup water

Glaze
• • 1 cup icing sugar
• • 2 tbsp water

INSTRUCTIONS

1. Cover raisins with boiling water in a small bowl. Let stand until plump, 10 minutes. Drain well and pat dry with a kitchen towel.
2. Combine 1 cup flour with granulated sugar, orange zest, yeast, cinnamon, salt, ginger and nutmeg in the bowl of a stand mixer fitted with the dough hook. Beat in 1/3 cup warm water, warm milk, butter and egg. Beat in remaining 2 ¼ cups flour on medium until dough is smooth and pulls cleanly away from bottom and sides of bowl, 5 to 7 minutes. Add raisins. Continue beating until raisins are combined, 1 minute. Transfer to a lightly oiled bowl. Cover loosely with a damp kitchen towel and let rest until dough is doubled in size, about 1 hour.
3. Line a baking sheet with parchment. Transfer dough onto a lightly floured surface. Divide into 12 equal portions. Roll each portion into a smooth ball. Transfer to prepared sheet and arrange balls in 3 rows of 4, so they are just touching. Cover with same kitchen towel. Let stand until doubled in size, 1 more hour.
4. Preheat oven to 350° F. Stir ¼ cup flour with ¼ cup water until smooth. Spoon or pipe a cross over each bun. Bake in centre of oven until golden brown, about 25 minutes.
5. Stir icing sugar with 2 tbsp water until smooth. Brush evenly over hot buns. Transfer to a rack and let cool completely.

The April issue of Chatelaine also includes a perfect raspberry and streusel coffee cake. Since each recipe is triple tested, you can be sure they’ll work for you every time.