Hot cross buns are an Easter tradition that must make an appearance on every brunch table. They’re sweet with a little bit of spice and worth every single calorie. br
Ingredients
For buns:
2 ½ tsp. active dry yeast
¾ cup warm milk
3 ¼ to 3 ½ cups flour
½ cup plus 1 tsp. sugar
½ tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. cloves
1 tsp. salt
4 Tbsp. softened butter
2 eggs
¾ cup currants
For glaze:
1 egg
1 Tbsp. milk
For frosting:
1 tsp. milk
3 to 4 Tbsp. powdered sugar
Directions
In a bowl, stir together milk and 1 tsp. sugar. Sprinkle yeast over top and let sit for 5 to 10 minutes until foamy. In the bowl of a mixer, whisk together 3 cups of flour, salt, spices and ¼ cup sugar. Make a well in the center and add the foamy yeast, butter, eggs and remaining milk. Use the paddle attachment of your mixer and mix until incorporated. Add in currants and mix well. Switch to the dough hook on your mixer and knead the dough on low speed. Slowly sprinkle in remaining flour, one tablespoon at a time, until the dough is still somewhat tacky but no longer sticking to your fingers. Place the dough in a bowl and cover it with plastic wrap. Let sit at room temperature for 2 hours until it doubles in size. Press the dough down then form it into a log shape and cut in half. Place on half back in the bowl and work with the other half. Cut it into 8 pieces. Take each piece and place them an inch apart on a baking sheet. Cover with plastic wrap then repeat the process with the remaining dough. Let the covered dough sit at room temperature until doubled in volume, 30 minutes. Preheat oven to 400 degrees. Prepare the glaze by whisk together the egg and milk. Brush mixture on top of each dough piece then bake for 10 to 12 minutes until lightly owned. Allow to cool completely. Prepare frosting by mixing milk and frosting in a bowl. It should be somewhat thick. Place the frosting in a sandwich bag and snip the corner. Use the bag to pipe frosting on each bun in the shape of a cross.
Makes 16 buns
--Kim Cooper--
