Hot Cross Buns with dried currants & lemon glaze
Hot cross buns and Irish soda bread tend to make an appearance during certain times of the year, but there’s no reason you can’t enjoy them on a whim anytime.
FOR THE BUNS, MINCE:
OFF HEAT, ADD:
FOR THE GLAZE, WHISK:
If you happen to have leftover buns, wrap them tightly in foil for up to a few days, then reheat in a warm oven to help them regain their light texture.
Coat a bowl with nonstick spray.
For the buns, mince candied lemon and orange peel in a food processor with 1/4 cup flour; transfer to a bowl. Whisk in remaining 33/4 cups flour, salt, cinnamon, nutmeg, and allspice.
Heat 1 cup milk and granulated sugar in a saucepan over medium until sugar completely dissolves.
Off heat, add butter and stir until melted. Once mixture is between 110–115°, whisk in yeast and let stand until bubbly, 5–10 minutes; transfer to the bowl of a stand mixer.
Add beaten eggs and flour mixture to yeast mixture and knead with the dough hook attachment on medium-low speed until all ingredients are incorporated. Add currants and knead just until incorporated.
Scrape dough (it will be sticky) onto a floured surface and knead until dough is smooth; shape into a ball and place in prepared bowl. Cover bowl and let dough rise in a warm place until doubled in size, about 2 hours.
Line a baking sheet with parchment paper.
Punch down dough; cut into 18 equal pieces, about 21/2 oz. each. Shape dough pieces into rounds; place on prepared baking sheet. Lightly coat tops of buns with nonstick spray and cover with plastic wrap. Let buns rest in a warm place until doubled in size and dough does not spring back when touched, about 2 hours.
Preheat oven to 375°.
Whisk together 1 egg and 1 Tbsp. milk. Brush buns with egg wash, then bake until golden and an instant-read thermometer inserted into the centers reach 190°, about 20 minutes. Let buns cool completely before piping on glaze.
For the glaze, whisk together powdered sugar, 1 Tbsp. milk, and lemon juice; transfer to a piping bag with a plain tip. Pipe a cross over top of each cooled bun.
Mince citrus peels with a small amount of flour to prevent them from gumming up in the processor.
Proof yeast between 110–115° to activate it. You’ll know it’s active when it looks bubbly and spongy.
So the buns have smooth, tight tops, pull the dough up from the edges to the bottom and pinch.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 152mg 6%
Carbs 45g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.