Measure all of the bread ingredients above, in the order they are listed, into your bread machine, EXCEPT for the raisins.
Choose the Dough Cycle.
Add the raisins at the “add ingredient” signal. If you miss this signal, don’t worry, see my notes above in the ‘Recipe Tips’.
Once the dough cycle has completed, remove the dough to a lightly floured work surface and cover with a clean tea towel. Let rise for 15 minutes.
After this time, divide the dough into 12 portions.
Grease an 8 x 8 baking pan with butter. Or you can line it with parchment paper if you prefer.
Now it’s time to shape the dough into buns.
Make sure your hands are lightly floured.
Shape each portion of dough into a ball.
You want the tops of the buns to be taut, so while keeping the dough in a ball shape, you need to tuck the dough at the bottom of each bun, underneath as you roll. You’ll get the hang of it as you roll them!
Then place each bun into the baking pan, in 3 rows of 4, spacing them out evenly.
Cover with a clean tea towel and let the buns rest and rise in a warm place for 1 hour, or until the dough has doubled in size.
Preheat your oven to 350 degrees F.
Bake for 25 minutes. When the buns are done, the tops will be golden brown and will sound hollow when you tap on them.
As soon as the buns come out of the oven, quickly make the sugar glaze (stir together 4 1/2 tsp icing sugar + 1 tbsp warm water), and brush the tops of the buns.
Let the buns rest in the pan for about 20 minutes, then remove to a plate
While the buns are cooling, you can make the icing.
When the buns are completely cooled, you can pipe crosses on them (see above for tips). I like to do this by putting the icing into a small ziplock bag, then I cut off a small corner of the bag and use it to pipe the icing onto each bun.
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