Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/4 cups warm orange juice (110° to 115°), divided1/2 cup butter, softened1/2 cup sugar3 large eggs3 to 4 teaspoons grated orange zest1/2 teaspoon salt1/2 teaspoon ground cinnamon1 cup raisins6 to 6-1/2 cups all-purpose flourGLAZE:1 cup confectioners’ sugar2 to 3 teaspoons water
Preparation
In a large bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange zest, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide into 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
In a small heavy-duty resealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun.
