1/2 cup Raisin
1/2 cup Cranberry
3/4 cup + 4 tsp Darigold Milk
1/2 cup + 1 tbsp Sugar
1 1/2 tsp Yeast
3 1/2 to 3 3/4 cups All-Purpose Flour
1 tsp Vanilla
3/4 cup Darigold Butter, softened
1 1/4 cup Powdered Sugar
Pinch of Salt
- Submerge the golden raisins and craisins in boiling water for about 15-20 minutes. The drain and set aside.
- Now warm 3/4 cup milk to 110 degrees Fahrenheit. Then add 1 tbsp sugar and 1 1/2 tsp of dry active yeast. Give it a stir and set it aside for about 15 minutes or until it becomes frothy.
- Then add the all-purpose flour into the bowl of a stand mixer. And add the salt, sugar, and frothy yeast mixture.
- Lastly add in the eggs, 1 tsp vanilla extract.
- Now start mixing the dough using the hook attachment. Mix on low speed until the flour begins to incorporate into the wet ingredients. Then pick the Speed up to high and mix until no more patches of flour appear.
- Add 3/4 cup unsalted softened butter to the dough and continue mixing on high speed for about 10 minutes. Depending on the size of your eggs you might need to add another 1/4 cup of flour.
- Now mix in the soaked raisins and dried cranberries until they’re well incorporated.
- Now remove the dough from the mixer bowl and begin working it into a ball. The Dough should still be sticky but firm enough to work with.
- Place the dough into a large greased bowl and cover it for about one hour or until doubled in size.
- Now shape the dough into a log and divide it into 12 equal pieces. Then sale each piece into a bun.
- Then place the shaped buns into your prepared baking dish. cover the buns with a kitchen towel and let them proof for about 1 hour.
- Once the buns are done rising, brush them with egg wash and bake at 350 degrees Fahrenheit for 25 minutes.
- Make the icing by combining 1 1/4 cup of powdered sugar with 3-4 tsp of milk.
- Once the buns are baked and cooled, pipe out the icing In a cross pattern over each bun.