Hot cross buns are traditionally served on Good Friday. This recipe has plump currants and just a hint of orange and nutmeg that you are sure to enjoy all throughout the season!
by volume by weight
1/2 cup warm orange juice 120 grams warm orange juice
1 teaspoon vanilla 4 grams vanilla
1 cup currants 175 grams currants
1¼ cups warm milk 300 grams warm milk
1/4 cup warm water 60 grams warm water
2 eggs 136 grams eggs
1 egg yolk 18 grams egg yolk
6 tablespoons soft butter 85 grams soft butter
1 tablespoon dry yeast 9 grams dry yeast
1/4 cup brown sugar 50 grams brown sugar
1½ teaspoons nutmeg 6 grams nutmeg
2 teaspoons vanilla 8 grams vanilla
2 teaspoons salt 8 grams salt
4 1/2 cups ap flour 540 grams all purpose flour
1 egg white 50 grams egg white
1 tablespoon milk 15 grams milk
2 cups powdered sugar 250 grams powdered sugar
2 tablespoons water 30 grams water
Soak the currants for 20 to 30 minutes in the warmed orange juice to plump and soften them. (If you don’t want to use orange juice, brandy or apple cider are excellent substitutes. Both with give unique flavors to the hot cross buns.)
While the currants plump, mix the yeast, warm water and 1 tablespoon of the brown sugar and let sit until foamy.
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time: 10 minutes
Add the milk, eggs, and yolk and mix to combine.
Add the flour, nutmeg, vanilla, remaining sugar, salt and butter and stir until a ragged dough forms.
Finally, add the currants and any orange juice remaining in the dish and knead until a smooth, elastic dough forms.
Placed in a greased bowl and let rise for one hour until doubled in size.
Gently fold the dough over and press to release the air.
Divide the dough into pieces the size you desire. I like 45 gram pieces. Shape into rounds and place on a parchment lined baking sheet.
Mix the egg white with 1 tablespoon milk and brush the tops of the buns. Preheat the oven to 350F. Let the hot cross buns rise again until doubled in size — about 30 minutes depending on the temperature of your kitchen.
Brush again with the egg white/milk wash and bake until golden brown.
Remove from the oven and let cool for 15 minutes (otherwise the glaze for the cross will slide off!) Mix the powdered sugar and water together to form a thick, pipeable glaze. This might seem like it is too thick but it’s not. It is important that it be thick and almost hold it’s shape so that when it is piped the shape is not distorted on the top of the buns.
Pipe the crosses on the top of the buns and let the glaze sit undisturbed for 15 minutes. While you wait, put the tea kettle on. Enjoy!