Hot Cross Buns With Dried Cherries Recipes

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HOT CROSS BUNS



Hot Cross Buns image

In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 24 buns

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
1 cup plus 1 tablespoon milk
2 packages active dry yeast
1/2 cup granulated sugar
2 teaspoons plus one pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
5 1/2 cups all-purpose, flour plus more for dusting
1 1/3 cups currants
1 large egg white
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Steps:

  • Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
  • Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
  • With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
  • Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
  • Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
  • Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
  • Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
  • Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners sugar, and lemon juice. Pipe or spoon glaze in cross shape over buns, and serve.

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  • In the bowl of a stand mixer fitted with dough hook, combine 2 1/4 cups flour, 2 tablespoons sugar, sea salt, cinnamon, allspice and nutmeg. In a measuring cup stir together the milk and the remaining 1/2 teaspoon of sugar. Sprinkle the yeast over this mixture and give it a quick stir. Let the mixture sit for about 5 minutes until the yeast begins to foam and bubble.
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