Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are just one of the best baking projects I know. They’re a special treat at Easter and make such a nice tradition to carry forward each spring. The buns are easy and fun to make and absolutely DIVINE to eat! Hot Cross Buns are perfect for Easter and springtime baking, or anytime you want a cozy, homemade roll. These soft, spiced yeast rolls are speckled with dried fruit and feature warm spices and a classic white cross glaze for a beautifully traditional treat.

Ingredients:

For the dough:

1 cup whole milk
2 tablespoons unsalted butter
1 tablespoon orange zest, from one orange
1/4 cup granulated sugar

1 large egg, lightly beaten
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves, or allspice
1/8 teaspoon nutmeg
1/4 cup currants, raisins, or dried cherries, if using cherries, finely chop them
For the egg wash:

1 large egg
1/4 teaspoon kosher salt
2 teaspoons water
For the cross glaze:

1 cup confectioners' sugar
2 1/4 teaspoons milk, any fat content
1 tablespoon light corn syrup, for gloss and hardening
1 teaspoon orange blossom water, or vanilla

Directions: 
In a small saucepan, warm the milk with the butter, orange zest and sugar over medium low heat until butter melts.

In a stand mixer fitted with the hook attachment, or by hand in a large mixing bowl, stir the flour, yeast, spices and salt to combine. On low speed or with a spoon, incorporate the beat the milk mixture and the egg for 30 seconds, then add the dried fruit. Continue to beat or knead by hand until the dough is cohesive.

Coat a large bowl with a teaspoon of neutral oil. Gather the dough in a ball and flip it around in the bowl to lightly coat it with oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

Line a baking sheet with parchment paper. When the dough is ready, divide it into 12 equal pieces (patting it into a log and marking 11 evenly spaced cuts is a good way to do this). Shape each piece into a cohesive ball by stretching the top down and collecting the seams at the base of the ball. Roll the ball under your palm on the countertop to incorporate any openings or seams into the dough.

Place the balls on the baking sheet about 2-3 inches apart. Cover the pan with plastic wrap and a clean kitchen towel. Set aside again in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

When the dough is ready, preheat the oven to 425°F. Make the egg wash. In a small bowl, whisk to combine the egg, water, and salt. Brush each dough ball thoroughly with the egg wash, reaching all the way to the base of each one. Bake the rolls until deep golden brown, 14-15 minutes. Set them aside to cool completely. 

When the rolls are cool, make the glaze. In a medium bowl, stir to combine the confectioners' sugar, milk, corn syrup, and orange blossom water. The glaze should be quite thick in order to hold its shape on the rolls without running off the rolls. Watch for a thick, slow drizzle when the glaze drops off the spoon.
Fit a piping bag or gallon ziplock bag with a flat topped piping tip (#44 or #45), or cut the tip of the bag off by 1/4-inch. Fill the bag with the glaze; it's easiest to do this by setting the bag into a tall glass and folding back the opening to make way for the glaze spooned into the bag.

Pipe the crosses on the rolls. Start by touching the roll on one side with the piping tip, and as you squeeze, lift the tip away from the roll, allowing the piped glazed to fall onto the roll from an inch or so above it. This allows for greater control and a better looking line of glaze. End with a flick of the tip.
Allow the glaze to set for at least 30 minutes, and serve.