Hot Cross Buns (no yeast) Recipe

BUNS

1. Preheat oven to 475°F and spray an 8 or 9-inch round cake pan with Baker’s Joy® No Stick Baking Spray; set aside.
2. In the bowl of a food processor, combine the 1 3/4 C. flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Pulse to combine.
3. Add the shortening and pulse until the shortening is cut into the dry mixture. Any visible pieces of shortening should be no larger than a pea.
4. With the food processor running, pour in the buttermilk and blend until a sticky dough has formed.
5. Transfer the dough to a medium bowl and stir in the raisins by hand. Allow the dough to rest for 2-3 minutes.
6. Scoop out dough into 8-9 equal sized balls. Roll one at a time in the 1/4 C. of flour until they are completely coated. Shake off the excess flour and place them in the prepared pan.
7. Brush melted butter over the tops of the buns.
8. Bake for 12-15 minutes or until browned.
9. Allow to cool completely before frosting.

ICING

1. In a medium bowl, whisk together 1 C. of powdered sugar with the egg white. You can substitute milk or water for the egg white – adding a Tbsp. at a time.  Continue to add powdered sugar, whisking well, until you have a thick frosting.
2. Place frosting in a piping bag with a round tip, or in plastic bag with a small hole cut in the corner. Pipe a cross onto the cooled buns.