Easter is here! Oh happy day. Let's celebrate with hot cross buns!
What you need:
cup, 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 an electric mixer, whisk together 3 cups of the flour,
the salt, spices, and 1/4 cup of sugar.
Add the foamy yeast, softened butter, and eggs, and the
remaining milk. Using the paddle attachment of the mixer, mix the ingredients
until well incorporated. Add in the currants, candied peel, and orange zest.
Switch to the dough hook attachment and start to knead on
low speed. Slowly sprinkle flour, kneading until completely incorporated.
Pull the sticky dough from bowl. Clean the bowl and spray
with oil. Form a ball of dough in the bowl, cover with a spray of oil and use plastic
wrap over the bowl. Let sit, covered, at room temperature for 2 hours, until
the dough has doubled.
Press down the dough. Roll the ball of dough into a log
shape and cut it into 16 equal pieces.
Take the individual pieces and form them into balls by
tucking under the edges. Place each ball an inch apart on a baking pan. Cover
with plastic wrap and let the dough rise until doubled, about 30-40 minutes.
Preheat oven to 400°F. Prepare egg wash by whisking together
one egg and a tablespoon of milk. Score the top of the buns with a knife in a
cross pattern. Using a pastry brush, brush on the egg wash over the dough.
Place the tray 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.
Whisk together the milk and the powdered sugar. Pipe two
lines of frosting across each bun to make a cross.
Serve with hot coffee after Easter Service.
As always, much love, many blessings, and Happy Easter.
