Recipe: Hot cross buns
- 1 cup whole milk
- 1 package active dry yeast (1/4 ounce)
- 1/2 cup sugar
- 1-1/4 sticks unsalted butter, melted
- 2 eggs
- 2 cups all-purpose flour
- 2 cups bread flour
- 1/2 tsp grated nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup golden raisins
- 1/4 cup chopped candied lemon peel
- 1 egg white, beaten with 1 tsp water
- 1-1/4 cup sifted confectioner’s sugar
- 2 tbsp milk
- 1 tsp lemon juice
1 Heat the milk in a small saucepan until it reaches 100-110 degrees. Remove from the heat immediately and pour into a mixer bowl. Add the yeast, sugar and butter. Fit the mixer with a dough hook and mix on medium speed until the mixture is homogenous. Add the eggs, one by one, and mix until just incorporated. In a separate bowl, mix the flours, nutmeg, cinnamon and salt. Gradually add the flour mixture to the dough. Knead until the mixture starts to form a sticky dough (4-5 minutes).
2 Add the golden raisins and candied peel and knead until the fruit is evenly distributed throughout the dough. Pour the dough into a lightly greased bowl, and cover with plastic wrap. Leave to rise in a warm place for 90 minutes.
3 Once the dough has about doubled in size, shape the dough into small tight balls (each should hold in the palm of your hand). Lay them out on a parchment-lined baking sheet, spacing them about 1-1/2 inches apart. Cover with plastic wrap and leave to rise in a warm place for 45 minutes or until the balls of dough have expanded and are touching.
4 Preheat your oven to 400F. Using the beaten egg white and water mixture, brush a light coating of egg onto each bun. Bake for 20 minutes or until golden. Let the buns cool completely before glazing.
5 In a small bowl, whisk all the ingredients to make the glaze. Place the glaze in a pastry bag fitted with a 1/4 inch tip and make a cross design on each bun. Using a knife, separate the buns and serve.
Makes 12 buns.