Are you a great baker? Nope, me either. I can make a Chocolate Soufflé just fine, but I’m not the best when it comes to dinner rolls or breads or things that require all that kneeing and rising and well, you get the picture.
While a Chocolate Soufflé is temperamental, for whatever reason I like baking a Soufflé. The thing I love most about cooking in general is that it’s okay to experiment, it’s okay to add a pinch of this and a dash of that. Baking is a science. Measurements matter. Mistakes generally don’t render a new flavored dish but rather a disaster in the oven. When baking breads, for the most part I do it using my antique bread machine (remember when they were all the rage?). I like my machine because it does all the work for me. Okay, so you still need to measure and be exact, but using a machine avoids dough that is either over worked or under risen. It just takes some of the guess work out of baking.
Using some one else’s dough is even better. The only down side here is that the Hot Cross Buns really aren’t hot. Oh well . . .
Super Easy Hot Cross Buns
1 package (8 count) refrigerated Buttermilk Biscuits
1 teaspoon Ground Cinnamon
1 teaspoon packed Brown Sugar
1/2 cup Golden Raisins, divided
1 Egg, lightly beaten
5 tablespoons Powdered Sugar
1 teaspoon water
Heat oven to 350 degrees. Lightly grease a 9-inch cake pan and set aside.
Gently stretch each biscuit into 4-inch circle. Mix cinnamon and brown sugar in small bowl. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. Fold over plain biscuit half onto raisin half. Fold again, pinching edges to seal. Gently shape into a ball. Repeat with remaining biscuits.
Place buns in the prepared cake pan, evenly spacing them apart. Brush bun tops with beaten egg.
Bake 15 to 20 minutes or until golden brown. Remove buns onto cooling rack; cool completely.
While the buns are cooling, make the glaze. Mix powdered sugar and water in small bowl. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe the shape of an X on top of each bun.
Serve and enjoy.