ORANGE HOT CROSS BUNS

Sunset – April 2010 – Brunch With Friends article
Photo by Christina H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup warm (100-110) whole milk

  • 4 1/2

    tsp active dry yeast

  • 1

    large egg plus tblsp beaten egg

  • 1/4

    cup sugar

  • 1/4

    cup butter, melted and cooled

  • 3/4

    tsp salt

  • 1/2

    tsp nutmeg, preferably freshly grated

  • 1/2

    tsp cinnamon

  • Finely shredded zest of 1 large orange

  • 3

    cups flour

  • 1/2

    cup chopped candied orange peel (specialty or online shopping)

  • 1/4

    cup dried currants

  • 2

    tsp fresh orange juice

  • 2

    tsp fresh Meyer lemon juice

  • 1

    cup powdered sugar

Directions

In a bowl of a stand mixer, combine milk and yeast; let stand until yeast softens, 5-10 minutes. Add whole egg, sugar, butter, salt, nutmeg, cinnamon and orange zest. Beat on medium speed with dough hook until blended. Blend in 2 ¾ cups flour. Beat on medium speed until dough is smooth and stretchy, 10-12 minutes. Add just enough flour (about ¼ cup) so dough is only slightly tacky. Add orange peel and currants, pick up dough, and mix with your hands to distribute fruit. Return dough to bowl, cover, and let rise in a warm place until doubled, about 1 ¼ hours. Punch down dough. With floured hands, shape into 16 smooth rounds. Evenly space rounds in 2 buttered 8 or 9 inch square pans. Cover loosely and let rise in a warm place until doubled and puffy, about 40 minutes. Meanwhile, preheat oven to 400. Brush buns with beaten egg. Bake until deep golden, 13-15 minutes. Let cool in pans at least 30 minutes. In a small bowl, stir together juices and powdered sugar until smooth. Spoon into a small, heavy-gauge plastic bag, snip a hole in a corner, and squeeze icing onto buns to form large Xs.

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