Hot Cross Buns

hot crossed buns

I made these over the weekend thinking 20 buns would last the whole week thru Easter. Ha ha. I was wrong! Despite the work, they were really good and totally worth it!

You’ll Need:
1/2 cup dried currants or raisins (I used currants)
2 tablespoons water, plus more to cover currants
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 package (or 2 1/4 tsp) active dry yeast
2 tablespoons hottest tap water
1 cup milk (I used skim)
5 tbsp melted butter
3 tbsp sugar, white
1 large egg
1 tsp salt
3 1/2 cups all purpose flour (you can use 2 cup bread flour if you want lighter buns)
1 egg, lightly whipped
1/2 cup powdered sugar
1 tbsp fresh lemon or orange juice

You Will:
Put the currants in a small saucepan and cover with water. Bring water to a boil and then drain well. Transfer the currants to a small bowl and sprinkle with 2 tbsp water. Cover and let soak for at least 30 minutes. Stir in cinnamon, nutmeg, and ginger.

Come yeast and hottest tap water in a large mixing bowl or the bowl of your stand mixer. Let stand for about 5 minutes and then add milk, melted butter, sugar, egg and salt. Mix on low for 1 minute and gradually stir in the flour until dough is moist but not sticky. Knead for about 10 minutes by hand or on medium until dough is smooth and elastic. Add currant mixture near the end of the kneading process.

Transfer to a greased bowl and turn dough to cover lightly. Cover lightly with plastic wrap and let rise in a warm place for about an hour to an hour and a half, until doubled in size.

Cut in 18 to 20 equal pieces, about an 1oz each. Grease two baking sheets and on an unfloured surface, roll the dough into balls. Place them 2 inches apart on the cookie sheets and then cover with plastic wrap. Let rise for about an hour, until doubled in size.

Preheat oven to 425 and brush with egg wash. Bake for about 15 minutes, until lightly browned.

While the rolls are baking, make the frosting by stirring together the powdered sugar and the orange juice. While the rolls are still warm, decorate each one with the glaze, in the shape of a cross, or a big X on top.

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