Bunny Hot Cross Buns

Bunny Hot Cross Buns - a popular bread bun frequently associated with Easter
Adapted via King Arthur Flour

1/4 cup apple juice or rum
1/2 cup raisins + extra for bunny noses
1 1/4 cups (283g) milk, room temperature
2 large eggs, plus 1 egg yolk
6 tablespoons (85g) butter, room temperature
2 teaspoons instant yeast
1/4 cup (53g) brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups (539g) King Arthur Unbleached All-Purpose Flour
black sesame seeds for bunny eyes


Mix the rum or apple juice with the raisins,  microwave briefly until raisins and liquid are lukewarm.

Mix together all of the dough ingredients except raisins.  Knead mixture, using an electric mixer, until the dough is soft and elastic. Mix in the raisins.  Let the dough rise for 1 hour, covered. It should become puffy almost double in bulk.

Divide the dough into billiard ball-sized pieces, about 1/3 cup.  Divide again for bunny ears, add raisin bunny noses and black sesame seeds for bunny eyes.  You'll make 12 to 14 buns. Arrange them in the prepared baking sheet.  Cover with tea towel, and let the buns rise for 1 hour, or until puffy.

Preheat oven to 375°F.  Bake the buns for 20 minutes, until golden brown. Remove from the oven, carefully turn the buns out of the pan and transfer to a rack to cool.