ORANGE HOT CROSS BUNS
Sunset – April 2010 – Brunch With Friends article
- 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
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.