Hot Cross Buns

By LoriCaputo

Ingredients

• 3/4 ¾ cup milk, heated to 100 degrees
• 1 pkg. active dry yeast
• 1/2 ½ tsp. sugar
• 3 3/4 - 4 3 ¾ - 4 cups flour
• 1/4 ¼ cup light brown sugar
• 1 tsp. cinnamon
• 1/4 ¼ tsp. each cloves, allspice, nutmeg, and salt
• Zest of 1 lemon
• 1/4 ¼ cup butter, at room temperature
• 2 eggs
• 1/2 - 3/4 ½ - ¾ cup dried cranberries, cherries, or currants
• 1 egg
• 1 tbs. milk
• 1/2 ½ cup icing sugar
• 1 tbs. milk

Preparation

Step 1

Combine warm milk, yeast, and ½ tsp. sugar, and set mixture aside for 10 minutes, until the yeast is activated and foamy.

Combine the flour, brown sugar, spices, salt, and lemon zest. Add foamy yeast and combine. Add the eggs, one at a time, beating well after each addition. With mixer on low speed, slowly add the butter, mixing until incorporated and dough comes together. Knead dough until smooth and elastic, 5 minutes. Transfer dough to a lightly floured surface and knead in the dried fruit.

Place dough in a lightly greased bowl, cover and rise until doubled, about 1 ½ hours. Punch down dough and divide into 12 pieces. Form each into a ball and place on baking sheet (3 buns x 4 rows) leaving rooms that they can double in size. Make an egg wash with 1 egg and 1 tbs. milk. Brush buns, cover and rise until doubled, about 30 minutes.

Preheat oven to 400 degrees, make crosses onto each bun and bake 15 minutes.

Combine icing sugar and milk, mixing until smooth. Pipe a criss-cross pattern on the top of each bun.