The Best Hot Cross Buns
|Active dry yeast||2 Tablespoon|
|All purpose unbleached flour||4 1⁄2 Cup (72 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Currants/Raisins/ a combination of both||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Unsalted butter||6 Tablespoon, softened|
|Egg wash/Made by beating||1 Tablespoon (M)|
|Egg/With 2 teaspoons water and a pinch of salt||1|
|Nutmeg||1⁄2 Teaspoon, freshly grated|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Ground cloves||1⁄4 Teaspoon|
In a large bowl proof the yeast in the milk with a teaspoon of the sugar for 15 minutes or until foamy.
Stir in the remaining sugar, the eggs, butter, salt, cinnamon, nutmeg, cloves, and allspice.
Add the flour, 1 cup at a time, stirring, until the dough is soft and slightly sticky.
Knead the dough on a lightly floured surface for 8 to 10 minutes, or until it is smooth and elastic.
Put the dough into a buttered bowl and turn it to coat with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk.
Punch down the dough, flatten it into a rectangle about 1/2 inch thick, and sprinkle the top with the currants.
Roll the dough up into a 21 inch log and cut it crosswise into 16 pieces.
Form the pieces into buns and arrange them seam side down on lightly buttered and floured baking sheets.
Let the buns rise, covered loosely, until they have almost doubled in bulk, and brush them with the glaze.
With a sharp knife or razor cut a cross into the top of each and bake the buns in a 425° F oven for 15 minutes, or until they sound hollow when their bottoms are tapped.
Transfer the buns to racks to cool.
In a small bowl beat the confectioner's sugar with the milk until it forms a thick icing.
Drizzle the icing into the crosses on tops of buns.