1 1/2 c. scalded whole milk
1 package of active dry yeast
1/2 c. granulated sugar
4 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. each cinnamon and nutmeg
1 tbsp. lemon zest
1 tsp. vanilla
2 eggs
1/4 c. softened butter
1 c. raisins
1 c. water
Heat milk in a saucepan until scalded. Pour milk into a bowl and let it sit until it’s lukewarm.
Gently whisk in yeast and sugar and let it sit until yeast is activated and foamy.
Heat water in a saucepan and add raisins. Bring to a boil then remove from heat. Once raisin are plump, drain them and allow them to cool.
Sift together flour, baking soda, salt, nutmeg and cinnamon and set aside.
Add butter, eggs, vanilla and lemon zest to the mixture, and gently mix until combined.
Add dry ingredients a little at a time until everything is incorporated then stir in raisins.
Cover with plastic wrap and a towel.
Keep the dough in a warm spot until it doubles in size, about 2 hours.
Preheat oven 375 F.
Prepare two sheet pans with parchment paper.
Punch down dough and form 10 - 12 balls. Place them on the sheet pans, cover with plastic wrap and a towel and let sit for another 30 minutes.
Bake for 20-30 minutes until golden brown.
Remove from oven and cool for 5-10 minutes.
SUGAR SYRUP
Mix 1/4 c. water and 1/4 c. granulated sugar in a saucepan.
Bring to a boil for 2-3 minutes and set aside for a couple of minutes.
Brush the buns with syrup and let sit until completely cooled.
ICING
3/4 c. powdered sugar
2 tbsp. softened butter
2 oz. softened cream cheese
1 tsp. vanilla
1 tbsp. of cream
Mix together and chill for 30 minutes.
Place icing in a piping bag or plastic bag with tip cut and form a cross on each bun.
Allow icing to set before serving.
Perfect with a cup of tea or coffee!
