Hot Cross Buns

It's Easter, and Easter means Hot Cross Buns. They actually aren't my favorite rolls as they tend to be a bit on the heavy side, but it's tradition and, as Charles Dickens says: my unhallowed hands shall not disturb it, or the Country's done for.

I did find this recipe on simplyrecipes.com and these are pretty good. They are spicy, not too sweet and the orange zest adds a wonderful flavor. Another note: it's hard to find currants these days. I finally found some at the local natural foods store.

Hot Cross Buns
1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
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 Tbsp 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

Glaze
1 egg
1 Tbsp milk

Frosting
1 teaspoon milk
3 to 4 Tbsp powdered sugar

In a bowl, 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 a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.

Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk.

Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky.

Add in the currants, candied peel, and orange zest.

If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.

Form a ball of dough in the bowl and cover with plastic wrap.

Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.

Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Cut each half into 8 equal pieces.

Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet sprayed with cooking spray.

Cover with plastic wrap. Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.

Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they're done. Using a pastry brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.

Place 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.

To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag (I put everything in the plastic sandwich bag to begin with and just knead the mixture, adding enough powdered sugar, to the right consistency). Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.

Yield: Makes 16 buns.

Yummy!