gastrobuddy: Recipe: Hot cross buns

mix the dough

Not a lot needs to be said about hot cross buns, most people know them and most of those people probably quite like them. Although most popular around Easter, specifically Good Friday, they've become welcome year round as a sweet bakery choice. And that's just it, considering all the talented and adventurous cooks I know, almost all of them default to the local bakery to get them. Shame, Shame. I caught myself falling into this trap, then considering how much I enjoy them, figured I better get on the task. This also led to the mixed candied peel recipe in the previous post - if I'm going to make it from scratch, I'm not going to fall back on an inferior ingredient.

You will need:

proof and round up

For the buns:

34g / 1.2oz yeast
75g /1/3C                   sugar
180ml / 6.1fl oz        milk
480g / 17oz              flour (plus more for bench work)
2.5ml / 1/2 tsp            salt
3                                 eggs
125ml / 1/2C             vegetable oil
1                                lemon zest (microplane)
2.5ml / 1/2tsp            cinnamon
1.25ml / 1/4tsp          clove
1.25ml / 1/4tsp          nutmeg
1.25ml / 1/4tsp          allspice

arrange the buns in the dish

80ml / 1/3C               dried currants
80ml / 1/3C               mixed peel (see mixed candied peel recipe)

For the syrup:

60ml / 1/4C              water
22.5ml / 1 1/2Tbs     sugar
2.5ml / 1/2tsp           vanilla (I used vanilla paste - same measure)

For the icing:

125ml / 1/2C           icing sugar
7.5ml / 1/2Tbs         milk

Method:

proof again

- boil a bit of water
- pour it over the currants to rehydrate them a bit, then strain them off after 5 minutes
- warm the milk up in the microwave (just above room temperature)
- bloom the yeast in the milk with a bit of the recipe's sugar
- crack the eggs and give them a little whisk
- measure the spices and zest into the sugar and mix
- add all the dough ingredients except the currants and peel to a mixer with a dough hook
- mix on low speed until it comes together - it is a "wet" dough
- turn up the speed on the mixer for a few minutes to develop the gluten
- add the currants and peel and keep mixing until well distributed
- transfer the dough to an oiled bowl and cover with plastic wrap
- let proof until double the size

bake and glaze

- butter a 9 x 13 baking dish
- turn out onto a floured counter and knead slightly
- divide the dough into 12 balls (or more if you like)
- roll the balls and arrange evenly in the dish (4 rows of 3)
- cover again and let proof
- turn the oven on to 350F / 177C
- bake the buns 25 - 30 minutes until evenly brown, rotating the pan periodically
- combine the syrup ingredients, bring to a simmer, then set aside
- when the buns are done, remove from the oven and cool in the pan
- brush the buns with the syrup (2 coats was enough for me)
- mix the sugar and milk for the icing and transfer to a piping bag (or a sandwich bag with the corner cut)
- on the cooled buns, make the crosses
- serve