Hot Cross Buns

Ingredients

• 1 1/4 cups whole milk (plus an additional tablespoon for the egg wash)
• 1/2 ounce active dry yeast (2 small packets)
• 4 cups bread flour (plus extra for dusting kneading surface)
• 1/2 cup sugar (plus one teaspoon for the yeast mixture))
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• 1/4 teasoon all spice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 ounces butter (1/2 stick)
• 2 regular eggs (reserve 1 egg white for egg wash)
• 1/2 cup currants
• 1/2 cup golden raisins
• 1/2 cup candied orange peel
• 2 teaspoons orange zest
• 1 cup all-purpose flour
• 2 tablespoons confectioners sugar
• 1/4 teaspoon salt
• 2 ounces butter (1/2 stick)
• 2/3 cup cold water

Instructions

1. 1

   Heat the milk in a small saucepan to 110 degrees Fahrenheit.

2. 2

   Sprinkle the dry yeast and 1 teaspoon of sugar over the milk and stir together. Let stand for 10 minutes until the mixture is foamy.

3. 3

   Sift the bread flour, spices and salt into a large bowl or the bowl of an electric mixer.

4. 4

   Add the sugar to the flour.

5. 5

   Cut the butter into the flour and blend together using your fingertips or a pastry blender. The mixture should resemble coarse crumbs.

6. 6

   Add the dried fruit, candied peel and orange zest to the flour, combining well together.

7. 7

   Make a well in the center of the flour mixture. Beat one egg and one yolk together and pour into the center of the flour mixture. Pour the foamy yeast and milk into the well in the flour.

8. 8

   Using the dough hook of the electric mixer knead on low speed for 10 minutes forming an elastic, sticky dough ball. If you do not own an electric mixer, combine the ingredients with a spoon, then turn onto a floured surface and knead by hand for 10 minutes.

9. 9

   Spray a large metal bowl with oil. Transfer the dough ball into the bowl and spray the top of the dough with oil. Cover with saran wrap or a clean dish towel. Allow to rest for a minimum of 90 minutes in a warm place, free from draughts.

10. 10

    While the dough is rising make the pastry for decorating the buns. Sift the flour, confectioner's sugar and salt into a clean bowl.

11. 11

    Blend the butter by rubbing between your fingertips or by using a pastry blender. The mixture should resemble coarse meal.

12. 12

    Add enough cold water to form a stiff dough ball. Cover and refrigerate until ready to roll the pastry and decorate the hot cross buns.

13. 13

    After 90 minutes to two hours the yeast dough should have doubled in size. Turn out onto a floured surface.

14. 14

    Knead gently and form the dough into two equal log shapes. Slice each log into 12 equal pieces.

15. 15

    Take each individual piece and knead gently with lightly floured fingers. Form into a uniform dough ball. Place the mounds 1 and 1/2 inches apart on a buttered baking sheet. Two baking sheets are required for 24 buns.

16. 16

    Place the baking sheets, covered in clean dish towels or plastic wrap in a draught free spot. Let rise for an additional 45 minutes - the buns should once again double in size.

17. 17

    Pre-heat the oven to 400 degrees Fahrenheit. Roll the pastry into a rectangle approximately 12 inches by 8 inches. Cut lengthwise into 16 strips, then crosswise three times to yield 48 X 4 inch X 1/2 inch pastry strips.

18. 18

    Whisk the egg white with a dash of milk to create an egg wash.

19. 19

    Brush the top of the risen buns with the egg wash and place a cross on each bun using two 4 inch pastry strips. Cut pastry strips flush with the bottom of each bun.

20. 20

    Place both baking sheets in the oven, one in the middle and the other on the lower rack. Bake in a 400 degree Fahrenheit oven for about 15 minutes. After 8 minutes switch the baking sheets. The buns should be a golden brown color when ready.

21. 21

    When baked, cool on a wire tray. Serve warm with butter and jam if desired.