Easter is here! Oh happy day. Let's celebrate with hot cross buns!
What you need:
2 1/2 teaspoons active dry yeast
3/4 cup warm milk
3 1/4 to 3 1/2 cups all-purpose flour
1/4 cup plus 1 teaspoon granulated white sugar
2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
1 teaspoon salt
4 tablespoon butter, softened
2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
3/4 cup currants (can sub half of currants with chopped candied citrus peel)
2 teaspoons grated orange zest
1 tablespoon milk
1 teaspoon milk
3 to 4 tablespoon powdered sugar
What you do:
- First you will need to proof the yeast. In a small measuring cup, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
- In an electric mixer, whisk together 3 cups of the flour, the salt, spices, and 1/4 cup of sugar.
- Add the foamy yeast, softened butter, and eggs, and the remaining milk. Using the paddle attachment of the mixer, mix the ingredients until well incorporated. Add in the currants, candied peel, and orange zest.
- Switch to the dough hook attachment and start to knead on low speed. Slowly sprinkle flour, kneading until completely incorporated.
- Pull the sticky dough from bowl. Clean the bowl and spray with oil. Form a ball of dough in the bowl, cover with a spray of oil and use plastic wrap over the bowl. Let sit, covered, at room temperature for 2 hours, until the dough has doubled.
- Press down the dough. Roll the ball of dough into a log shape and cut it into 16 equal pieces.
- Take the individual pieces and form them into balls by tucking under the edges. Place each ball an inch apart on a baking pan. Cover with plastic wrap and let the dough rise until doubled, about 30-40 minutes.
- Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. Score the top of the buns with a knife in a cross pattern. Using a pastry brush, brush on the egg wash over the dough.
- Place the tray in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
- Whisk together the milk and the powdered sugar. Pipe two lines of frosting across each bun to make a cross.
Serve with hot coffee after Easter Service.
As always, much love, many blessings, and Happy Easter.