Hot Cross Buns

Hot Cross Buns!

The first time I made hot cross buns was last year, when I coincidentally made them for Easter dinner. I didn't know then that these were a traditional Easter feast, but I wanted to make them again this year. So I did. Only I tried a second recipe, having learned a few things from the first. This one turned out much better than my first attempt.

Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:
3/4 cup warm water (105-115 F)
1 tbsp active dry yeast
1/3 cup sugar
1 cup warm milk (105-115 F)
8 tbsp unsalted butter, melted
1 tsp salt
3 large eggs
4&1/2 to 6 cups all purpose flour
1 cup dried currants
1/2 cup chopped dried apricots
1 tsp nutmeg
1/2 tsp vanilla extract

Sugar Glaze:
1/4 cup sugar
1/2 cup water

Lemon Icing:
1&1/2 to 2 cups sifted powdered sugar
1 tsp fresh lemon juice
1 tsp grated lemon zest
1&1/2 tbsp milk

Instructions:
1. Pour the warm water into a small bowl and sprinkle the yeast and a pinch of sugar over the top. Stir and set aside for 10-20 minutes, until foamy.

2. Whisk the milk, butter, sugar, salt, eggs, and 1 cup of the flour together. (You can also use a mixer with the paddle attachment.) Beat hard for 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough forms, which just clears the sides of the bowl. If mixing by hand, switch to a wooden spoon when necessary.

3. Knead the dough on a lightly floured surface until the surface is smooth, soft and springy (about 3 minutes). If using a mixer, knead about 2-3 minutes, or until the dough is soft, smooth and springs back when pressed with a knuckle.

4. Place the dough in a deep, greased container and turn once to coat. Cover loosely with plastic wrap and allow to rise at room temperature for 1 to 1 & 1/2 hours until doubled in size.

5. Prepare the lemon icing. Sift 1 cup of the powdered sugar into a medium-sized bowl and add the lemon zest. In a small measuring container, combine the milk and lemon juice and add immediately add to the sugar and zest. Whisk until smooth. If the icing is too runny, add more powdered sugar. The icing should be thick enough to be piped through a pastry bag. Set aside until needed.

6. When the dough has doubled in bulk, gently deflate the dough. Turn out onto a floured countertop. Grease two baking trays (or line with parchment paper). Divide the dough into two equal portions. Roll each portion into a log about 10 to 12 inches long (exact length and width is not important). With a serrated knife,  divide each log into 9 equal portions. Form each portion into a round and place about 1&1/2 inches apart on the baking sheets. Allow to rise, at room temperature, until doubled in bulk, 30-45 minutes.

7. 20 minutes before baking, preheat the oven to 375 F. When the buns have doubled in size, use a sharp knife to cut a cross in the top of each bun, no more than 1/2-inch in depth. Place the baking sheet(s) on a rack in the center of the oven and bake 15-20 minutes or until browned and sound hollow when tapped with a finger.

8. While the buns are cooking: prepare the sugar glaze. In a small saucepan, combine the 1/4 cup sugar and 1/2 cup water. Boil, uncovered, for 5 minutes. 

9. Remove the buns when browned and transfer to a cooling rack immediately. Brush with the sugar glaze and allow to cool completely.

10. When the buns have cooled, pipe the lemon icing over the cross that you cut into each bun. (If you don't have a pastry bag for piping, you can use a Ziploc bag. Press all the icing into the corner of the plastic bag and tie off the top with a rubber band. Snip a small piece of plastic off the tip of the corner and press the icing through the hole.) Allow the icing to set on the buns before serving.

Serves: 18

The Process:

Yeast, sugar and water time 0.

Yeast, sugar and water time 10 mins.

Not a difficult recipe, despite the many ingredients.

This dough turned out a touch firm. I could have gone with a touch less flour.
Regardless, this dough was easy to work with and held its shape well.

Dough ready to rise.

Allow to rise at room temperature until doubled in size.

Deflate dough and turn out onto a lightly floured countertop.

Divide dough into two, roll into a log, then slice each log into 9 pieces.
Roll each piece into ball.

Ready for first rise.

Risen and scored.

Before baking, slice a cross in the top of the buns, no deeper than 1/4-inch deep.

Bake until golden brown and they sound hollow when tapped with a finger. 

The sugar-water glaze adds a sheen to the rolls and just a touch of sweetness.

The icing should be thick. Once you make it, let it sit for a few minutes and it will thicken a little.

Drizzle with icing and allow to set before indulging.

Results:

I think I've found my new Easter tradition. Had I had my act together, I would have made these on Good Friday and enjoyed all weekend long. They are excellent the morning after, heated in the microwave for a brief 30 seconds. Yummy. In fact, they are so excellent, that having just one is difficult

The dried fruits used in this recipe are basic, but you could get creative. Candied fruits are often called for in Hot Cross Buns, but really any type of dried fruit should do it.