I'd like to make a confession. I absolutely love all sorts of buns (take this as you will), hot buns, cold buns--heck anything that resembles a bun--like a biscuit or roll. Rolls are buns, right? Basically bread, yup pretty much---bread.
So today is Good Friday which is THE hot cross bun day, and Easter approaches...wow I swear every year Easter arrives earlier and earlier than expected. For some reason I thought Easter was always on April 25, I haven't even bought any Easter eggs, or basket. But come this time next year I shall have all the time in the world (hopefully I'll be employed or something so I can keep buying flour--lol), I cannot wait until this semester is over that is all I am saying, one more month of school: am ready for the final push. Anyways I have delicious buns to introduce!!
I love me some hot cross buns, they are in my tops favorite breads list!!
* Ingredients in blue are the ones I added to Martha's recipe!
Hot Cross Buns
adapted from Martha Stewart
- 1 1/2 sticks unsalted butter, melted and cooled, plus more for bowl and baking sheet
- 1 cup plus 1 tablespoon milk
- 2 tablespoons active dry yeast
- 1/2 cup granulated sugar
- 2 teaspoons plus one pinch salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon freshly grated nutmeg (otherwise known as mace)
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon garlic powder (yes bare with me here)
- 4 large eggs, lightly beaten
- 5 1/2 cups all-purpose flour, plus more for dusting
- 1 1/3 cups currants
- 1 cup candied lemon
- 1 cup candied pineapple
- 1 cup candied cherries
- 1/4 cup orange peel
- 1 tablespoon lemon emulsion
- 1 large egg white
- 2 cups confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
- Generously butter a large bowl.
- In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
- Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, sugar, 2 teaspoons salt, melted butter, cinnamon, mace, garlic powder, cardamom, lemon emulsion and beaten eggs.
- With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, candied lemon, pineapple, cherries, orange peel and knead until combined.
- Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, candied fruit and orange peel for about 1 minute.
- Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight. Do not skip this step!!
- Generously butter an 11-by-17-inch baking sheet.
- Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into twenty-four equal pieces. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart.
- Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
- Heat oven to 375 degrees, with rack positioned in center.
- To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun.
- Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
- Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
Makes 24 buns.
I definitely loved these buns, the texture is nice not too soft yet not too hard at all. The spices are divine! I added cardamom because it smelled very good, the garlic powder was to add a kick to all the sweetness and to help distribute the mace, cardamom, and cinnamon-ny flavors...so that helped. The mace and orange peel, helped give the buns some color--a rich yellow-y not quite orange look. The lemon emulsion well I figured since I was adding citrus fruits (orange, and lemon) I may as well give in to the lemon emulsion, that and quite honestly I was a little concerned that all the other spices would crap out on me (isn't that always a concern/risk when trying to make your own recipe), but phew it all worked very, very well.
|See what I mean about runny icing if applied while buns are still hot! Yummy candied lemon peeking out.|
Hope all of you have a great EASTER!
Bake with love!