Traditionally served on Good Friday to mark the end of Lent, these sweet yeasted rolls are fragrant with allspice, cinnamon, and nutmeg and are finished with a white icing cross. They’re also dotted with dried currants and candied citrus peels and brushed with marmalade for a glossy sheen. Hot cross buns are best served warm, freshly glazed and iced.
Makes: 10
Time: 1 hour 40 minutes
Ingredients
- 1 lemon
- 1 navel orange
- 1½ cups sugar, divided
- ¾ cup dried currants
- Ground allspice
- Ground cinnamon
- Ground nutmeg
- 1 cup whole milk, warmed to 115°F
- 1½ tsp. active dry yeast
- 2 cups all-purpose flour, plus more for dusting
- 2 cups bread flour
- 6 Tbsp. unsalted butter, softened, plus more for greasing
- 2 tsp. kosher salt
- 2 large eggs, lightly beaten, divided
- ¼ cup orange marmalade
- ¼ cup confectioners sugar
Instructions
- Using a vegetable peeler, remove sections of the lemon peel in 1-inch strips. Using a paring knife, trim off any of the white pith, then thinly slice the strips. Repeat with the orange.
- To a small pot over high heat, add 1 cup of the sugar and 1 cup of water and bring to a boil. Cook until the sugar is dissolved, 1–2 minutes. Turn the heat to medium-low, add the lemon and orange peel strips, and simmer until slightly translucent, about 8 minutes. Remove from the heat and set aside to cool, then drain. Transfer to a small bowl and stir in the currants and a pinch each of allspice, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and set aside until foamy, about 10 minutes. Add both flours, the butter, salt, remaining sugar, and half of the beaten egg and mix on low until a smooth dough forms, 8–10 minutes. Transfer the dough to a lightly floured surface and fold in the fruit mixture until evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and set aside until doubled in size, 60–80 minutes.
- Divide the dough into 10 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet, cover with the kitchen towel, and set aside until doubled in size again, 45–60 minutes.
- Position a rack in the center of the oven and preheat to 325°F. In a small bowl, whisk the remaining beaten egg with 1 tablespoon of water. Lightly brush each bun with the egg wash. Bake, rotating the baking sheet halfway through, until the tops are golden brown, about 20 minutes. Set aside to cool for 15 minutes.
- To a small pot over low heat, add the orange marmalade and 1 tablespoon of water and cook, stirring continuously, until the marmalade loosens, about 2 minutes. Brush each bun with the marmalade glaze and set aside until the glaze sets, about 10 minutes more.
- In a small bowl, stir together the confectioners sugar and 2 teaspoons of water. Transfer to a piping bag and pipe crosses on the buns. Serve warm.
The post Hot Cross Buns appeared first on Saveur.
