Hot Cross Buns
First, a couple of links: The origins of the hot cross bun may be traced back to pagan beliefs and rituals practiced in pre-Christian times.
Active Time: 1 hr
Rise Time: 3 hrs
Total Time: 4 hrs 20 mins
Servings: 15
Directions:
Dough
3/4 cup dried cranberries
1/2 cup raisins
3/4 cup orange juice
1 package active dry yeast
1/2 cup plus 1 tsp. granulated sugar, divided
1 1/4 cups whole milk
1/4 cup unsalted butter, cut into pats
3 3/4 to 4 cups bread flour (about 469 to 500 grams), divided, plus more for dusting surface
1 large egg, at room temperature, plus 1 additional egg for the egg wash
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 Tbsp. orange zest (from 1 large orange)
Flour Crosses
1/2 cup bread flour
5 Tbsp. water
Apricot Glaze
1/4 cup apricot jam
2 tsp. water
Directions:
Prepare fruit:
Place the dried cranberries, raisins, and orange juice in a medium, microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 60 to 90 seconds, or until plump.
Then, without removing the plastic wrap, let stand for 10 minutes. Drain thoroughly and set aside while you prepare the dough.
Bloom yeast:
Place the yeast and 1 teaspoon sugar in a small bowl and set aside. In a small saucepan set over medium heat, warm the milk until it reaches 108 to 110°F. Pour half of the warm milk into the bowl containing the yeast and sugar; set aside for 10 minutes, until the yeast is activated and foamy.
While the yeast activates, add the pats of butter to the saucepan containing the remaining milk, and allow to melt over low heat; set aside to cool slightly.
Start dough:
In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups flour, the butter-milk mixture, 1 egg, kosher salt, remaining 1/2 cup sugar, cinnamon, nutmeg, allspice, and orange zest. Mix on low speed until combined. (TIP: Place a clean tea towel over the mixer to prevent splashing.)
Scrape down the sides and bottom of the bowl, making sure all the ingredients are incorporated. Add the foamy yeast mixture and mix on low to combine. Add the remaining 1 3/4 cups flour and mix on low speed until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl once more. The dough will look shaggy and wet.
Knead dough in stand mixer:
Switch to the dough hook attachment on the stand mixer. Turn the mixer to medium-low speed and knead for 8 to 10 minutes. At this point, check the dough: it should be tacky, but not sticky, and pulling away from the sides of the bowl. If the dough is too sticky, gradually add up to the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough reaches the right consistency.
Add dried fruit:
Turn the dough out onto a lightly floured surface and shape it into a rectangle. Sprinkle the drained fruit over the surface of the dough.
To incorporate the fruit into the dough, start by folding the rectangle of dough into thirds like you would fold a letter.
Then knead the dough by hand until the fruit is evenly distributed, re-flouring your surface as needed. The dough will feel sticky.
Make-Ahead Option:
Prepare the dough as directed through step 5, allowing the dough to undergo the first rise. Punch the dough down to deflate, tightly cover with plastic wrap, then place in the refrigerator overnight. When ready to bake, punch the dough down again and continue the recipe instructions.
Proof dough:
Transfer the dough to a large, lightly greased bowl, turning once or twice so that the grease coats the surface of the dough. Cover the bowl tightly with plastic wrap and leave in a warm, draft-free place until doubled in size, about 1 1/2 to 2 hours.
Prepare pan, divide dough:
Lightly grease a 9x13" baking pan with cooking spray, and line it Let buns rise:
Cover the pan lightly with plastic wrap and leave to rise again in a warm, draft-free place for 45 minutes to 1 hour, until puffy and the dough springs back lightly when pressed. Meanwhile, preheat the oven to 400°F. with parchment paper; set aside. Punch down the dough to deflate.
Divide the dough into 15 equal pieces. (TIP: Do this by weight to ensure that each bun is the same size and will bake evenly.) Then shape each piece of dough into a smooth ball. Place the dough balls in the prepared pan, spacing them out evenly so that they have room to grow.
Let buns rise:
Cover the pan lightly with plastic wrap and leave to rise again in a warm, draft-free place for 45 minutes to 1 hour, until puffy and the dough springs back lightly when pressed. Meanwhile, preheat the oven to 400°F.
Wash with egg, add flour crosses
Make the egg wash by lightly beating the remaining 1 egg with 1 tablespoon of water; using a pastry brush, brush evenly onto the buns.
In a small bowl, combine 1/2 cup flour and 5 tablespoons of water and whisk to combine. The paste should be similar to a toothpaste consistency; thick, but you should be able to pipe it. If it’s too thick, add more water, 1 teaspoon at a time, until it reaches a piping consistency. Add the flour paste to a piping bag or zip-top bag. Snip the end of the bag to create a small opening. Pipe a continuous line of the flour paste down the center of each row of buns, then pipe continuous lines going in the opposite direction to form crosses.
Bake:
Bake 20 to 25 minutes, until golden brown and an instant-read thermometer registers 190 to 200°F. Cover the buns lightly with foil if the buns begin to brown too quickly.
Brush with apricot glaze:
During the last few minutes of baking, prepare the apricot glaze. Place the apricot jam in a small, microwave-safe bowl and microwave on HIGH for 20 seconds, until loosened. Add 2 tsp. water and stir until smooth. Brush the glaze onto the warm buns. Buns are best enjoyed warm from the oven or the same day they are baked. Store leftovers in an airtight container at room temperature for 2 to 3 days.
Recipes courtesy of Southern Living
