1 1/4 cup milk
1 tbsp active dry yeast
2 tbsp melted butter
1 tsp salt
1/4 cup sugar
3/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
3/4 cup whole wheat flour
2 1/4 cups unbleached flour (more or less to produce a soft dough)
1 cup raisins or other dried fruit
[Process on dough cycle in bread machine.]
OR
Heat milk until lukewarm (110 degrees). Add yeast and let it sit for 5 minutes until foamy. Add butter, salt, sugar, spices, and 1 cup of flour. Mix well.
Continue to add flour, 1 cup at a time, until a soft, slightly sticky dough forms. Mix well for another 4 minutes. Add raisins and stir until incorporated.
Turn dough out onto a floured surface and knead until raisins are evenly distributed. Shape into a ball and place dough in a buttered bowl. Turn to coat. Let dough rise in a warm place until doubled in volume, 60 – 90 minutes.
Divide dough into 12 to 16 equal pieces and shape each into a tightly formed ball. Place 2″ apart on a parchment-covered baking sheet. Cover loosely with plastic wrap and let rise for up to an hour, or refrigerate until ready to bake.
Preheat oven to 350°.
Egg Glaze
1 raw egg
1 tbsp water
Whisk egg with 1 tablespoon of water and brush buns with the egg mixture.
Cut a cross into the top of each bun using very sharp shears or a buttered serrated knife.
Bake until golden brown, about 17-19 minutes. Internal temperature should be close to 208°. Transfer buns to a wire rack and let cool for about 30 minutes. Pipe or spoon glaze over buns.
Note: I use a double cookie sheet to bake these on so the bottoms don’t get too brown. Use the middle rack of the oven.
Sugar Glaze
3/4 cup sifted confectioner’s sugar
1 tbsp milk
1/4 tsp almond extract
Whisk together until smooth. Adjust liquid to achieve a spreadable consistency.