Recipe: Hot Cross Buns

Happy Easter.


This Easter I attempted baking Hot Cross Buns. I most definitely succeeded (this conclusion drawn from the fact that all were gobbled up) but my timing was not as successful. I have learned that one needs to considering the resting time necessary for bread/yeast recipes to be served when you want.

I wanted to bake Hot Cross Buns and serve them with my father's vegetable scrambled eggs and sausages but unfortunately I did not consider the rest needed and they became a tea time treat. All in all it still worked out and they froze well and remained a morning staple for the week.


The recipe came from the lovely and trusty Martha Stewart (domestic queen): 

Yield: 24 buns

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
• 1 cup plus 1 tablespoon milk
• 2 packages active dry yeast
• 1/2 cup granulated sugar
• 2 teaspoons plus one pinch salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 4 large eggs, lightly beaten
• 5 1/2 cups all-purpose, flour plus more for dusting
• 1 1/3 cups currants
• 1 large egg white
• 2 cups confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

• Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
• Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
• With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
• Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
• Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
• Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
• Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1-tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
• Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.

Enjoy.