The French Loaf Almond-Kissed Hot Cross Buns

Instead of frosting, The French Loaf in Columbus, Ohio, tops these rich coffee rolls with an almond-flavored batter baked in a cross pattern.

Yield: 40 buns

Ingredients

• 3/4 cup light raisins
• 3/4 cup granulated sugar
• 1/2 cup shortening
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 egg yolk
• 6 to 6 1/2 cups bread flour
• 1 1/4 cups warm water (105 to 115 degrees F)
• 2 packages active dry yeast
• 1/2 cup finely chopped candied fruit
• 1/2 cup butter
• 2 tablespoons powdered sugar
• 1 egg
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour

Instructions

1. In a small bowl, pour boiling water over raisins to cover. Let stand for 10 minutes; drain well.
2. Meanwhile, in a large mixing bowl, beat granulated sugar, shortening, salt and cinnamon with an electric mixer. Beat in eggs and yolk. Add 2 1/4 cups of the flour, the water and yeast. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a spoon, stir in candied fruit, drained raisins and as much remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled (about 1 1/2 hours).
4. Punch dough down. Divide into 4 portions. Divide each portion into 10 pieces. Shape into balls about the size of golf balls. Arrange balls in two greased 13 x 9 x 2 inch baking pans, leaving a finger width between each. Cover; let rise until almost doubled (about 1 hour).
5. Meanwhile, prepare Cross Batter: In a medium mixing bowl, cream butter or butter and powdered sugar. Add egg, water, vanilla extract, almond extract and 1/4 cup of the all-purpose flour; beat until smooth. Stir in the remaining all-purpose flour. Mix in more water, if necessary, to make a thick batter for piping. Spoon batter into a pastry bag fitted with a 1/4 inch round tip. Pipe a cross on each.
6. Bake in a 375 degrees F oven for 18 to 20 minutes or until golden.