Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

Irish Soda Bread Scones

Irish Soda Bread Scones seemed fitting for this year’s St. Pat’s dinner. I actually added the fluffy, lightly sweetened scones to a tray along with butter, honey and jelly for an after-dinner sweet treat. We'll have the rest tomorrow morning. The recipe (with adjustments) is from A Beautiful Plate blog. See my Make-Ahead Tip in step #11. Instead of regular raisins, use the golden variety, or try raisins or currants. 

Irish Soda Bread Scones  Make about 7-8 (2-inch in diameter) scones 

Scones:

2 cups (240 g) unbleached all-purpose flour plus more for dusting

1/4 cup (50 g) granulated sugar 

1 tablespoon  baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes

3/4cup (180 mL) cold buttermilk, cut into small cubes

1 large egg

1/3 packed cup plump raisins

Egg Wash—whisk together:

1 large egg

1 teaspoon milk

-----

Coarse sugar for sprinkling on top

1. Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
3. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. 
4. Place the bowl in the freezer for 5 minutes to chill. 
5. In a large measuring cup, whisk together the cold buttermilk and egg.
6. Remove the flour mixture from the freezer. Stir in the raisins. 
   
7. Create a well in the center of the dry ingredients and add the buttermilk mixture. 
   
8. Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. 
9. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.

   

   Above: Dough when it was first dumped out.
   Below: Dough after it has been gently kneaded.

   
10. Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
11. Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.) 
    
12. Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
    
    
    
    
13. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
14. Bake until golden in color, about 10 to 12 minutes. 
15. Transfer the scones to a wire rack.  

Note: Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave.

Above: Becki & Kevn joined us for dinner.
Below: The rest of the meal: corned beef & cabbage,
mashed potatoes & cucumber salad.

 

Recipe without photos . . . Irish Soda Bread Scones  Make about 7-8 (2-inch in diameter) scones 

Scones:

2 cups (240 g) unbleached all-purpose flour plus more for dusting

1/4 cup (50 g) granulated sugar 

1 tablespoon  baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes

3/4 cup (180 mL) cold buttermilk, cut into small cubes

1 large egg

1/3 packed cup plump raisins

Egg Wash—whisk together:

1 large egg

1 teaspoon milk

-----

Coarse sugar for sprinkling on top

1. Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
3. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. 
4. Place the bowl in the freezer for 5 minutes to chill. 
5. In a large measuring cup, whisk together the cold buttermilk and egg.
6. Remove the flour mixture from the freezer. Stir in the raisins. 
7. Create a well in the center of the dry ingredients and add the buttermilk mixture. 
8. Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. 
9. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
10. Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
11. Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.) 
12. Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
13. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
14. Bake until golden in color, about 10 to 12 minutes. 
15. Transfer the scones to a wire rack.  

Note: Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave

Carrot Cake Baked Oatmeal

After watching Molly Yeh make this recipe, I overcame my skepticism of baked oatmeal. The internet is filled with baked oatmeal but I was worried that they would taste like half-baked soggy oats. Molly’s enthusiasm for her version of the recipe persuaded me to give Carrot Cake Baked Oatmeal a try. I did cut the recipe in half . . . just in case. YES! We liked it and I will make it again . . . in the half size as that’s enough for 4 servings or two mornings worth of breakfast. Based on comments on the site, I did increase the spices, using the amount she suggested for a full batch in my reduced batch, and substituted walnuts for pecans and used regular raisins. I also made a small batch of the cream cheese frosting that I served on the side.  Next time I’ll try a drizzle of honeyed yogurt for a variation. 

Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
   
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
   
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
   
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Combine the cream cheese, granulated sugar and vanilla in a small bowl and mix well until smooth.

Recipe without the photos . . . Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Fruited Irish Soda Bread

Raisins or dates add a bit of sweetness to this basic soda bread. Perfect corned beef and cabbage on St. Pat’s day. It was so good that we each slathered another piece with butter and a squirt of honey for a delightful Irish dessert. Since I’m baking for just two, I cut the recipe in half and it was just right for us as this bread is best when served warm but can be toasted the next day, too. 

Fruited Irish Soda Bread     Make 1 free-formed loaf 

4 cups all-purpose flour, plus extra for shaping

1 tablespoon sugar 

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons  butter, cut into small cutes

1 cup raisins or chopped dates

1 egg, beaten

1 3/4 cup buttermilk

1. Preheat the oven to 425° 
2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
   
   
   
4. Stir in the raisins or dates. 
   
5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   
6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   
   
   
8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
9. Remove baked bread from oven, allow to cool a few minutes before serving.
   
   
   

   Recipe without the photos . . . Fruited Irish Soda Bread     Make 1 free-formed loaf 

   4 cups all-purpose flour, plus extra for shaping

   1 tablespoon sugar 

   1 teaspoon salt

   1 teaspoon baking soda

   4 tablespoons  butter, cut into small cutes

   1 cup raisins or chopped dates

   1 egg, beaten

   1 3/4 cup buttermilk

   1. Preheat the oven to 425° 
   2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
   3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble  coarse meal.
   4. Stir in the raisins or dates. 
   5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
   7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
   9. Remove baked bread from oven, allow to cool a few minutes before serving.

   
   

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Zesty Carrot Salad

Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! 

Zesty Carrot Salad

Dressing

4 tablespoons olive oil 

3 tablespoons red wine vinegar 

1 tablespoon honey 

1 1/2 teaspoons Dijon mustard 

1/2 teaspoon+ curry powder  

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger 

Salad

About 3 to 4 cups shredded carrots

1 bunch sliced scallions (green onions - both white & green parts)

1/4 cup raisins

1/4 cup chopped parsley 

1/4 to 1/3 cup chopped toasted walnuts 

Kale, torn into small pieces and lightly salted 

1. Dressing: To a jar, add oil, vinegar, honey, Dijon, curry powder, garlic and ginger. Shake well. Taste and adjust seasonings as needed.
2. Salad: To a large bowl, add carrots, scallions, raisins, and parsley; toss to combine. Season salad with salt and pepper to taste. Add about half the dressing and toss. 
3. Arrange prepared kale on the edges of a platter. Add carrot salad to the center. 
4. When ready to serve, add walnuts to the top of the salad and drizzle the salad and kale with remaining dressing.
5. Salad keeps up to 5 days stored in an airtight container in the refrigerator.

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style

This is simply my how-to guide for making steel cut oats in the Instant Pot. The amounts and directions are for a 3-quart pot but the recipe could be easily doubled for a 6-quart pot. Maple syrup could be omitted as could the raisins for plain oats. Or add brown sugar, craisins, currants, etc. The oats do not have to be sautéed in butter but this adds to the overall flavor. In a hurry? Add steel cut oats along with the other ingredients in step #2 and omit step #1. 

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
   
2. Add the milk, raisins, maple syrup and salt.
   
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine. 

Recipe without photos . . . Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
2. Add the milk, raisins, maple syrup and salt.
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine. 

Instant Pot Rice Pudding using a 3-quart pot

No muss, no fuss — about 5 minutes prep time, 20 minutes cook time + 10 minutes+ for cooling; the Instant Pot makes Rice Pudding with no pot watching or stirring and there’s no sticky rice!

Instant Pot Rice Pudding using a 3-quart pot – makes 4 servings 

½  cup basmati or long grain rice

1 cups whole milk  

1/2 cup + 2 tablespoons water  

3 tablespoons maple syrup or honey

Pinch of kosher or seal salt teaspoon 

3 to 4 tablespoons heavy cream or coconut cream

1 teaspoon vanilla 

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup craisins or raisins

3 to 4 tablespoons sliced almonds, toasted (toast at 350° about 3 to 4 min.)

1. Place rice in fine mesh colander. Rinse well in several changes of water; the  place in Instant Pot.
2. Add water, milk, maple syrup, and sea salt.
   
3. Stir briefly.
4. Add lid, seal and close vent.
5. Press the Porridge button. This button is preset for 20 minutes—the time it takes to cook the rice. 
6. When the timer beeps, allow the pressure to do a natural release for 10 minutes. 
7. After 10 minutes, press the Cancel button and open vent.
8. When de-pressurized, open lid.
9. Add cream, vanilla, cinnamon and nutmeg. Stir in craisins and almonds or use them as toppings. 
10. Stir until well mixed.
11. Serve with more cream, whipped cream, or yogurt. Set out extra maple syrup and toppings if desired. 

Hot Cross Buns — an Easter tradition!

 Traditionally eaten on Easter or on Good Friday, these soft and light,  slightly sweet rolls and filled with raisins and spices. Recipe instructions include rubbing or cutting the butter into the flour before adding the wet ingredients—a step not usually employed in typical yeast bread recipe + the cross is created by a flour paste versus frosting. Rolls do  freeze well. This recipe was inspired by one at lovefoodies.com   

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed)

1.  Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
   
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
   
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
   
4. Add the raisins and stir to mix thedough. 
   
5. Knead dough for about 5 minutes until it is smooth and elastic. 
   
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
   
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
   
   
   

   
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses.
    
    
    
    
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.
    

Recipe without photos . . .

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed) 

1. Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
4. Add the raisins and stir to mix thedough. 
5. Knead dough for about 5 minutes until it is smooth and elastic. 
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.