Rum Raisin Hot Cross Buns
Makes 12 jumbo individuals
  • 1⅔ cups (213 grams) raisins
  • ¾ cup (180 grams) aged rum, warmed
  • 1 tablespoon (12 grams) granulated sugar
  • Hot Cross Buns Dough (recipe follows)
  • 6 tablespoons (96 grams) Marzipan (recipe follows)
  • ½ teaspoon (2 grams) rum extract
  • 1 large egg (50 grams)
  • 2 tablespoons plus 2 teaspoons (40 grams) whole milk, divided
  • Rum Glaze (recipe follows)
  • 1½ cups (180 grams) confectioners’ sugar
  1. In a large bowl, combine raisins, warm rum, and granulated sugar. Cover with plastic wrap, and let stand for at least 40 minutes. Strain, discarding excess liquid.
  2. Prepare Hot Cross Buns Dough as directed through step 2. Stir in raisins, and continue as directed.
  3. Line 2 (6-cup) jumbo muffin pans with parchment paper. Lightly punch down dough, and let rest for 5 minutes.
  4. In a small bowl, combine marzipan and rum extract, kneading until smooth. Roll marzipan into 12 (1½-teaspoon) balls. Divide dough into 12 pieces. Place one ball of marzipan in center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball, and place in prepared muffin cups. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
  5. Preheat oven to 375°F (190°C).
  6. In a small bowl, whisk together egg and
  7. tablespoon (15 grams) milk. Brush buns with egg mixture.
  8. Bake until golden brown, about 20 minutes. Brush warm rolls with Rum Glaze.
  9. In a medium bowl, whisk together confectioners’ sugar and remaining 1 tablespoon plus 2 teaspoons (25 grams) milk, 2 teaspoons (10 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of cooled buns to form a cross.
Recipe by Bake from Scratch at