Easter Hot Cross Buns

Happy Friday! In light of Easter next weekend I wanted to share my recipe for Hot Cross Buns. I have made several variations in the past couple years living on my own and I have come to two conclusions regarding this Easter treat. My first conclusion is that almost any homemade Hot Cross Bun is better than store bought unless you burn them or overload on baking soda which you really shouldn’t considering there is no soda in the recipe; My second conclusion is that the must have secret ingredient that makes your Hot Cross Buns better than any other in the world, is Orange zest (orange rind grated very finely) into the dough.

In my opinion this is what sets a Hot Cross Bun apart from a bun with cinnamon and raisins in it (besides the cross on top obviously.)

The recipe I use is adapted from All Recipes.Com

INGREDIENTS:

3/4 cup warm water (110 degrees F/45
degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
An orange zest from 1 orange
DIRECTIONS:
1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, cinnamon, raisins, yeast and orange zest in your mixer and start to mix together with your bread hook. If you do not have a mixer, you can use a wooden spoon.
2. Knead by hand for good measure for a minute then leave to rise until double. (1hr for normal yeast, 10 minutes for quick rise)
3. Punch down on floured surface, cover, and let rest for (35 minutes normal yeast, 5 minute quick rise)
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. (I used my pizza stone, not greased)
5. Take a sharp knife and cut a shallow X into the top of each ball. Mix egg yolk and 2 tablespoons water. Brush on balls. (This makes them nice and shiny when cooked)
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.
Bon Appetit!
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 teaspoons milk
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