Hot Cross Buns

Recipe Ingredients

1 1/4 cups	296ml	Lukewarm milk - (110 degrees)
2 1/4 teaspoons	11ml	Active dry yeast - (1 pkg)
3 1/2 cups	218g / 7.7oz	Unbleached bread flour - to 4 cups
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Golden-brown sugar
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground allspice
2		Eggs - room temperature
3 tablespoons	45ml	Unsalted butter - at room temperature,
		And cut into small pieces
1/2 cup	31g / 1.1oz	Dried currants
1/2 cup	80g / 2.8oz	Golden raisins (sultanas)
		Glaze
1/4 cup	59ml	Milk - and
1/2 cup	99g / 3.5oz	Sugar - heated to bubbling

Recipe Instructions

Pour the lukewarm milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves, and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6 to 7 minutes. The dough will be soft.

Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2 to 2 hours.

Turn out the dough onto a lightly-floured work surface and press flat. Scatter the currants and raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the oven floor. Using a sharp knife, slash a cross 1/2-inch deep on each bun. Bake until golden-brown, 15 to 20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Serve slightly warm.

This recipe yields 18 buns.

Source:
WILLIAMS-SONOMA BREADS General editor Chuck Williams - Recipes by Jacqueline Mallorca (c) 1996 - Time-Life Books, Alexandria, VA - 108 pages - $18.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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