As long as I can remember, my family has made Hot Cross Buns for Easter. Not only is it a lovely way to celebrate the Resurrection, but they are super tasty as well! In case you'd like to add them to your own celebration, here's the recipe:
Hot Cross Buns
Ingredients
- 1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
- 3/4 cup warm milk
- 3 1/4 to 3 1/2 cups all purpose flour (or 1.5 cups rice flour + 1.5 cups potato starch + 3 tsp xanthan gum)
-
1/4 cup plus 1 teaspoon granulated white sugar
- 2 teaspoons ground spices (for example, 1/2
teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4
teaspoon cloves, 1/4 teaspoon nutmeg)
- 1 teaspoon salt
- 4 Tbsp butter, softened
- 2 eggs, room temperature (if taking right out of
the fridge, let sit in warm water for a few minutes to take the chill
off before using)
- 3/4 cup raisins, chopped
- 2 teaspoons grated orange zest
Glaze
Frosting
- 1 teaspoon milk
- 3 to 4 Tbsp powdered sugar
Method
1 In a bowl, stir together 1/4 cup of the warmed milk
and one teaspoon of sugar. Sprinkle the yeast over the milk and let
sit for 5-10 minutes until foamy.
2 In a large bowl or the mixing bowl of an electric mixer,
vigorously whisk together 3 cups of the flour (reserving additional
flour for later step), the salt, spices, and 1/4 cup of sugar.
3 Create a well in the flour and add the foamy yeast, softened
butter, and eggs, and the remaining milk. Using a wooden spoon or the
paddle attachment of your mixer, mix the ingredients until well
incorporated. The mixture should be shaggy and quite sticky. Add in
the currants, candied peel, and orange zest.
4 If you are using a stand-up mixer, switch to the dough hook
attachment and start to knead on low speed. (If not using a mixer, use
your hands to knead.) Slowly sprinkle in additional flour, a tablespoon
at a time, kneading to incorporate after each addition, until the flour
is still slightly tacky, but is no longer completely sticking to your
fingers when you work with it.
5 Form a ball of dough in the bowl and cover with plastic
wrap. Let sit, covered, at room temperature (or in a warm spot) for 2
hours, until the dough has doubled in size.
6 Press down on the dough to gently compress it. Roll the
ball of dough into a log shape and cut it into two halves. Place one
half back in the bowl while you work with the other half. Take the
dough half you are working with and cut it into 8 equal pieces. The
easiest way to do this is to roll it into a log, cut it in half, then
roll those pieces into logs, cut them in half, and then do it again,
roll those pieces into logs, and cut them in half.
Take the individual pieces and form them into mounds, placing them 1
1/2 inches apart from each other on a baking sheet. Cover with plastic
wrap and then work the remaining dough into 8 equal pieces and place
them in mounds on a baking sheet, again cover with plastic wrap. Let the
dough mounds sit at room temperature (or warm place) to rise again,
until the mounds have doubled in volume, about 30-40 minutes.
7 Preheat oven to 400°F. Prepare egg wash by whisking
together one egg and a tablespoon of milk. If you want, you can score
the top of the buns with a knife in a cross pattern. You will want to
make fairly deep cuts, for the pattern to be noticeable after they're
done. Using a pasty brush, brush on the egg wash over the dough mounds.
The egg wash will give them a shiny appearance when cooked.
8 Place in the middle rack of the oven and cook for 10-12
minutes, until the buns are lightly browned. Remove from oven and let
cool on the pan for a few minutes, then transfer the buns to a wire rack
to cool.
9 To paint a cross on the top of the buns, wait until the buns
have cooled (or the frosting will run). Whisk together the milk and
the powdered sugar. Keep adding powdered sugar until you get a thick
consistency. Place in a plastic sandwich bag. Snip off a small piece
from the corner of the bag and use the bag to pipe two lines of frosting
across each bun to make a cross.
Yield: Makes 16 buns.
