Whole Wheat Hot Cross Buns

Instructions

1. Generously grease large bowl with non-stick cooking spray and set aside. In bowl of stand mixer fitted with a dough hook attachment, add butter, milk, yeast, Splenda Monk Fruit Sweetener, salt, nutmeg, cinnamon and eggs.
2. Mix on low speed until combined. With mixer running, add 1 cup flour at a time until a soft, sticky dough forms, about 3 minutes.
3. Continue mixing on low speed until dough is smooth, about 4 minutes. Add raisins and mix until combined.
4. Shape dough into ball and place into greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
5. Line rimmed baking sheet with parchment paper. Divide dough into 24 balls and place on prepared baking sheet, 1/2 inch apart. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
6. Preheat oven to 375°F.
7. In a small bowl, mix flour, water and sweetener together until smooth.
8. Transfer to a resealable plastic bag and cut a small tip from the corner. Pipe a cross on top of each dough ball.
9. Bake until golden-brown, about 25 minutes. Let cool completely before serving.