Hot Cross Buns
Servings: Makes 12 buns


Ingredients
For the Buns:
1/2 cup warm milk (105 degrees F to 115 degrees F/40 degrees C to 46
degrees C)
1 package (2 1/4 tsp./1/4 oz./7 grams) active dry yeast
1/2 tsp. PLUS 1/4 cup granulated sugar
2 cups all-purpose flour (and 1/4 cup extra flour as needed for
kneading)
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1/2 tsp. salt
5 tbsp. unsalted butter, softened and cut into small pieces
1 egg
2 tbsp. raisins or currants
2 tbsp. grated orange or lemon zest

For the Egg Wash:
1 egg white or yolk, beaten
3 tbsp. granulated sugar

Icing for the Crosses:
1 cup confectioners' sugar
2 tbsp. unsalted butter, softened
1 tsp. vanilla extract
1 tbsp. milk or cream

Instructions:
For the Buns:
In the bowl of a stand mixer, stir together the milk, yeast and the
1/2 tsp. granulated sugar. Set aside until foamy, about 5-10 minutes.

In a medium bowl, mix together the 2 cups flour, the allspice,
cinnamon, salt and the 1/4 cup granulated sugar. Add half of the flour
mixture to the milk mixture. Using the flat beater, beat until
combined. Add the butter and egg and mix to combine. Add the remaining
flour mixture and beat until a soft dough forms.

Fit the mixer with the dough hook and knead until the dough is smooth
and elastic, about 10 minutes. If needed, add extra flour 1 tbsp. at a
time (up to 1/4 cup) to keep the dough from being too sticky. Transfer
the dough to a lightly oiled large bowl and turn to coat with the oil.
Cover with plastic wrap and let rise in a warm, draft-free place until
almost doubled in size, about 1 1/2 - 2 hours.

Line a baking sheet with parchment paper.

On a lightly floured work surface, punch down the dough and knead in
the raisins and grated orange zest. Shape the dough into a 12-inch log
and cut into 12 equal pieces. Cover with clean plastic wrap and let
dough rest for 10 minutes. Shape each piece into a ball and place on
the prepared baking sheet, spacing the buns 1 1/2 inches apart. Cover
and let rise in a warm place until almost doubled in size, about 45
minutes.

Preheat oven to 400 degrees F (200 C).

For the Egg Wash:
In a small bowl, mix together the beaten egg white (or yolk) with the
3 tbsp. of sugar to make a glaze. Brush the buns with the glaze.

Bake buns in preheated 400 degree F (200 C) oven for 12 minutes.
Remove buns from oven and transfer to wire rack. Cool buns for 5 to 10
minutes while you make the icing for the crosses.

Icing for the Crosses:
Combine all the icing ingredients in a small bowl and beat until
thick. Use a pastry bag and tip to pipe thick crosses onto the buns.
(If you don't have a pastry bag, fill a sturdy plastic ziploc bag with
the icing, squeezing it down into one corner. Snip the tip of the bag
off, and squeeze the icing onto the buns making a cross design over
the tops).

Serving suggestion:
Hot Cross Buns can be spread with lemon curd for a delicious Good
Friday or Easter morning or brunch treat.

Makes 12 buns.





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