Hot Cross Cinnabuns
For the dough:
4 cups cake flour
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1 cup raisins
1 cup sugar
Zest of 1 naartjie/clementine
1 cup milk
100g salted butter, melted
For the filling:
100g softened butter
1 cup dark brown sugar
3 tsp ground cinnamon
1 tsp vanilla
For the topping:
125g cream cheese
50g softened butter
1 tsp vanilla
1/2 cup castor sugar
Juice 1/2 naartjie/clementine
Whisk together the eggs, milk and melted butter.
Mix together flour, spices, raisins, sugar and naartjie zest.
Add wet ingredients to the dry ingredients gradually while mixing to form a dough – use as much or as little of the liquid mixture as you need, add water if your dough is too dry.
Knead dough until smooth and elastic (about 5-8 minutes).
Drizzle oil in a bowl, then roll the dough in the oil before covering and leaving to rise in the bowl until doubled in size.
Once doubled, knead dough back to original size, then roll out into a rectangle (about 1/2cm thick).
Mix together the filling – softened butter, brown sugar, cinnamon and vanilla until smooth. Spread mixture evenly onto the dough.
Roll the dough into a log, starting from one long edge to the other. Pinch the seam to close.
Cut into 12 pieces, then place into a lined baking tray, cut side up. Cover and leave to rise for 30 minutes.
Bake the buns for 30- 40 minutes until golden and risen.
Optional: brush a tablespoon of marmalade over the hot buns to glaze.
Set aside and leave to cool for 10 minutes.
Mix together the cream cheese, butter, vanilla, castor sugar and naartjie juice. Place into a piping bag, then pipe a cross on each bun.