Hot Cross Buns

Ingredients

• 3/4 c milk, (warmed to 80-90F)
• 1 1/4 tsp active dry yeast
• 2 Tbsp + 1 tsp sugar, (divided)
• 1 1/2 c unbleached all-purpose flour, (divided)
• 1 c white whole wheat flour*
• 1 orange, (zested (roughly 1 Tbsp fresh zest))
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1/4 c golden raisins
• 1/4 c raisins
• 2 Tbsp salted butter, (melted and cooled)
• 1 egg, (slightly beaten)
• 1 egg white
• 1 Tbsp milk
• 2 Tbsp unbleached all-purpose flour
• 1 Tbsp sugar

Instructions

1. 1

   In a small bowl, mix together warm milk, yeast and 1 tsp sugar. Let stand until foamy, 5 min.

2. 2

   While your yeast is foaming, in a large bowl mix 1 c all purpose flour, 1 c white wheat flour, 2 Tbsp sugar together with the orange zest, salt, cinnamon, allspice, nutmeg, golden raisins, and raisins.

3. 3

   Stir the yeast mixture and add it to the dry ingredients, along with the melted butter and egg. Mix well, until a sticky dough forms.

4. 4

   Add as much of the remaining ½ cup of all purpose flour as needed to bring the dough together into a soft dough. Then, turn the dough out onto a floured counter top and knead for 5-8 minutes until a soft and smooth dough forms, adding flour as necessary to keep the dough from sticking to the counter or your hands.

5. 5

   Place the dough in a greased bowl and cover with a damp tea towel. Let rise in a warm, draft-free place for 1 hour.

6. 6

   After the dough has risen, turn it out onto a lightly floured surface and knead it a couple of times. Divide the dough into 8 roughly even pieces, and roll each into a ball. Place the rolls onto a greased baking sheet.

7. 7

   Using a serrated knife, lightly cut a cross into the tops of each of the buns, barely breaking the surface of the dough. Cover the buns and let them rise for 20 minutes.

8. 8

   Preheat your oven to 400F.

9. 9

   Once the rolls have proofed, mix together the egg white and 1 Tbsp milk in a small bowl. Gently, bush the rolls with the egg white mixture.

10. 10

    In another small bowl, mix 2 Tbsp flour and 1 Tbsp sugar together with just enough water to form a thick, but spreadable paste (roughly 1 Tbsp of water). Using a spoon, toothpick, or piping bag. Use the paste to fill the cross you traced in the dough before it had risen.

11. 11

    Place the rolls into the oven and bake for 12-15 minutes, until puffy and golden.

12. 12

    Let the rolls cool on a wire rack for 5 minutes before enjoying warm. (These rolls can be stored in an air-tight container on the counter for up to 4 days.)