I think Easter’s my favorite holiday.
And yes, I realize that I say that for literally every holiday but I’m serious this time. I think Easter’s my fave.
I mean, Easter candy is most definitely the best candy. Plus you get to decorate with fun, bright colors and dye eggs. And you get to watch Hop as many times as you want and no one can judge you for it.
That’s what the kids and I do. We watch it over and over and over again. It’s our fave.
And finally, Easter food! I love the ham and the salads and, most important, the Hot Cross Buns!
I’ve teamed up with In The Raw this year ot bring you a series of awesome recipes and the first one I’m sharing is… yep, Hot Cross Buns. Because I am obsessed.
I used the Sugar In The Raw Organic White® to make these buns. Sugar In The Raw Organic White® is from the maker of Sugar In The Raw® and is part of the In The Raw® family of sweeteners, which also includes zero-calorie Stevia In The Raw® and Monk Fruit In The Raw®, and Agave In The Raw®.
I couldn’t be more thrilled with how the Sugar In The Raw Organic White® worked in these Hot Cross Buns. It is perfect for baking! And I love how eco-friendly the brand is. Sugar In The Raw Organic White is eco-social certified, Non-GMO certified, USDA Organic and comes in recyclable packaging.
So Hot Cross Buns! They are sweet rolls studded with raisins and the topped with icing in the shape of a cross. I love making these every year because I think they’re so pretty and my kids love that I make them every year because they are delicious!
If you are interested in the Sugar In The Raw Organic White®, click here to find a retailer near you.
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- 1 ¼ cups milk warmed to 100F
- ¾ cup Sugar In The Raw Organic White
- 4 teaspoons active-dry yeast
- ¾ cup 1 ½ sticks butter, melted
- pinch of salt
- ½ teaspoon cinnamon
- 4 eggs lightly beaten
- 5 ½ cups flour
- 1 ½ cups raisins
- 1 egg white
- 1 tablespoon water
- 2 cups powdered sugar
- 1 – 2 tablespoons milk
Put warmed milk, Sugar In The Raw Organic White, and yeast in the bowl of a stand mixer fitted with a paddle attachment. Let sit for about 5 minutes or until bubbly. If it doesn’t bubble, throw out the ingredients and start over.
With the mixer on low, beat in butter, salt, cinnamon, and eggs. Add the flour slowly and beat until combined. Switch to the dough hook and knead until the dough comes together and becomes smooth. Add in raisins and knead until the raisins have been incorporated.
Spray a large mixing bowl with oil and transfer the dough to the bowl. Turn to coat, cover, and let rise for about an hour or until doubled in size.
Spray a large, rimmed baking sheet with oil.
Turn the dough out onto a lightly floured surface. Divide into 2 and then divide each half into 10 even pieces. Roll each piece into a ball and place onto the baking sheet, leaving about ½” between each ball. Cover and let rise for about an hour or until doubled in size.
Preheat oven to 375F.
Whisk together the egg white and water and brush the mixture on top of the dough balls. Bake for about 20 minutes or until the tops are browned. Let cool completely before icing.
To make the icing, whisk the powdered sugar and milk together until no lumps remain. Transfer to a ziptop bag and snip off one corner. Pipe crosses on each bun.
This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.