Hot Cross Buns
By Sur La Table
Images
Serves
Makes 16 servings
Ingredients
1 cup warm whole milk (110°F to 115°F)
2 1/4 teaspoons instant yeast, such as Saf-Instant yeast
4 tablespoons room temperature unsalted butter, plus more for buttering the bowl
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon sea salt
1/2 teaspoon freshly ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 1/4 cups unbleached all-purpose flour
3/4 cup dried currants
Glaze:
4 tablespoons whole milk
4 tablespoons granulated sugar
2 1/4 teaspoons instant yeast, such as Saf-Instant yeast
4 tablespoons room temperature unsalted butter, plus more for buttering the bowl
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon sea salt
1/2 teaspoon freshly ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 1/4 cups unbleached all-purpose flour
3/4 cup dried currants
Glaze:
4 tablespoons whole milk
4 tablespoons granulated sugar
Procedure
Preheat oven to 375°F and line a rimmed baking sheet with a silicone baking mat.
Place the warm milk in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until yeast dissolves and starts to foam.
To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at a time, mixing until well incorporated, before adding the next and scraping down the bowl with a silicone spatula as needed. Add the yeast mixture and spices and mix to combine. Switch the paddle to a dough hook and, with the mixer on medium, add the flour 1 cup at a time, kneading until smooth, about 4 minutes. Add the currants and knead until well combined, about 1 minute more. Transfer the kneaded dough into a large, lightly buttered bowl. Cover the bowl with plastic wrap and let the dough rise at warm room temperature (70° to 80°F), until doubled in size, about 1 hour.
When the dough is ready, turn out onto a lightly floured work surface and use a large knife or a bench scraper to divide it into 16 equal pieces and form each piece into a small, smooth ball. Transfer rolls to the prepared baking sheet and lightly cover with a clean dish towel; let the buns rise until they have puffed, about 45 minutes.
While the dough is rising, prepare the glaze. To a small sauce pan, add the milk and sugar; simmer until the sugar has dissolved and the syrup has thickened slightly, about 5 minutes; set aside.
Right before baking, slash the tops of the buns with a lame or sharp paring knife to form a cross on top and transfer buns to the oven to bake until golden brown, 20 to 25 minutes. Remove from the oven and brush the tops with the milk glaze. Transfer to a serving platter and serve buns warm.
Place the warm milk in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until yeast dissolves and starts to foam.
To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at a time, mixing until well incorporated, before adding the next and scraping down the bowl with a silicone spatula as needed. Add the yeast mixture and spices and mix to combine. Switch the paddle to a dough hook and, with the mixer on medium, add the flour 1 cup at a time, kneading until smooth, about 4 minutes. Add the currants and knead until well combined, about 1 minute more. Transfer the kneaded dough into a large, lightly buttered bowl. Cover the bowl with plastic wrap and let the dough rise at warm room temperature (70° to 80°F), until doubled in size, about 1 hour.
When the dough is ready, turn out onto a lightly floured work surface and use a large knife or a bench scraper to divide it into 16 equal pieces and form each piece into a small, smooth ball. Transfer rolls to the prepared baking sheet and lightly cover with a clean dish towel; let the buns rise until they have puffed, about 45 minutes.
While the dough is rising, prepare the glaze. To a small sauce pan, add the milk and sugar; simmer until the sugar has dissolved and the syrup has thickened slightly, about 5 minutes; set aside.
Right before baking, slash the tops of the buns with a lame or sharp paring knife to form a cross on top and transfer buns to the oven to bake until golden brown, 20 to 25 minutes. Remove from the oven and brush the tops with the milk glaze. Transfer to a serving platter and serve buns warm.
Hot Cross Buns
By Sur La Table
Serves
Makes 16 servings
Ingredients
1 cup warm whole milk (110°F to 115°F)
2 1/4 teaspoons instant yeast, such as Saf-Instant yeast
4 tablespoons room temperature unsalted butter, plus more for buttering the bowl
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon sea salt
1/2 teaspoon freshly ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 1/4 cups unbleached all-purpose flour
3/4 cup dried currants
Glaze:
4 tablespoons whole milk
4 tablespoons granulated sugar
2 1/4 teaspoons instant yeast, such as Saf-Instant yeast
4 tablespoons room temperature unsalted butter, plus more for buttering the bowl
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon sea salt
1/2 teaspoon freshly ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 1/4 cups unbleached all-purpose flour
3/4 cup dried currants
Glaze:
4 tablespoons whole milk
4 tablespoons granulated sugar
Procedure
Preheat oven to 375°F and line a rimmed baking sheet with a silicone baking mat.
Place the warm milk in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until yeast dissolves and starts to foam.
To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at a time, mixing until well incorporated, before adding the next and scraping down the bowl with a silicone spatula as needed. Add the yeast mixture and spices and mix to combine. Switch the paddle to a dough hook and, with the mixer on medium, add the flour 1 cup at a time, kneading until smooth, about 4 minutes. Add the currants and knead until well combined, about 1 minute more. Transfer the kneaded dough into a large, lightly buttered bowl. Cover the bowl with plastic wrap and let the dough rise at warm room temperature (70° to 80°F), until doubled in size, about 1 hour.
When the dough is ready, turn out onto a lightly floured work surface and use a large knife or a bench scraper to divide it into 16 equal pieces and form each piece into a small, smooth ball. Transfer rolls to the prepared baking sheet and lightly cover with a clean dish towel; let the buns rise until they have puffed, about 45 minutes.
While the dough is rising, prepare the glaze. To a small sauce pan, add the milk and sugar; simmer until the sugar has dissolved and the syrup has thickened slightly, about 5 minutes; set aside.
Right before baking, slash the tops of the buns with a lame or sharp paring knife to form a cross on top and transfer buns to the oven to bake until golden brown, 20 to 25 minutes. Remove from the oven and brush the tops with the milk glaze. Transfer to a serving platter and serve buns warm.
Place the warm milk in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until yeast dissolves and starts to foam.
To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at a time, mixing until well incorporated, before adding the next and scraping down the bowl with a silicone spatula as needed. Add the yeast mixture and spices and mix to combine. Switch the paddle to a dough hook and, with the mixer on medium, add the flour 1 cup at a time, kneading until smooth, about 4 minutes. Add the currants and knead until well combined, about 1 minute more. Transfer the kneaded dough into a large, lightly buttered bowl. Cover the bowl with plastic wrap and let the dough rise at warm room temperature (70° to 80°F), until doubled in size, about 1 hour.
When the dough is ready, turn out onto a lightly floured work surface and use a large knife or a bench scraper to divide it into 16 equal pieces and form each piece into a small, smooth ball. Transfer rolls to the prepared baking sheet and lightly cover with a clean dish towel; let the buns rise until they have puffed, about 45 minutes.
While the dough is rising, prepare the glaze. To a small sauce pan, add the milk and sugar; simmer until the sugar has dissolved and the syrup has thickened slightly, about 5 minutes; set aside.
Right before baking, slash the tops of the buns with a lame or sharp paring knife to form a cross on top and transfer buns to the oven to bake until golden brown, 20 to 25 minutes. Remove from the oven and brush the tops with the milk glaze. Transfer to a serving platter and serve buns warm.