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Easter Recipes
Hot Cross Buns
INGREDIENTS
1 cup whole milk
2 packages dry yeast (5 teaspoons)
1 teaspoon sugar
1 egg plus 1 egg yolk
1 cup currants
Zests from 1 orange and 1 lemon
1/2 cup sugar
4 cups flour
1 tablespoon allspice (see TIPS)
1 teaspoon cinnamon (or cake spice)
1 teaspoon salt
10 tablespoons butter, in small bits
Additional flour for kneading
1 egg
2 tablespoons sugar
Make: 24 large buns.
PREPARATION
1. In a small dish, heat milk in microwave about 1 minute to
105°F – 115°F. Gently stir in yeast and 1 teaspoon
sugar. Set aside until foamy, about 5 minutes.
2. In a small bowl, whisk egg and yolk well.
Stir in currants and zests. Set aside. In large bowl, stir together
1⁄2 cup sugar, flour, spices and salt. With fingertips,
blend butter into flour until a coarse meal forms. Make well
in center, pour in yeast and currant mixtures. Blend thoroughly
with hands, then form into ball and transfer to lightly floured
counter (dough will be sticky). Knead 10 minutes, adding as
little flour as possible to work dough.
3. Transfer dough to oiled bowl, first rubbing
it against bowl to lightly coat with oil. Cover, let rise in
warm place until doubled, about 1 hour.
4. With a fist, gently deflate dough. Cut
into 24 pieces. Form buns and arrange on two greased baking
sheets. Cover with clean towels and let rise in warm place until
doubled, about 1 hour.
5. Preheat oven to 400°F. Whisk egg
and 2 tablespoons sugar. Brush tops of buns with egg mixture.
Bake until golden, about 12 minutes per baking sheet.
