HOT CROSS BUNS

[From] http://howtoeatacupcake.net
HOT CROSS BUNS (from The America’s Test Kitchen Family Baking Book)

MAKES 12 buns

These buns are traditional for .Easter; however, they taste good all year round. To prevent the icing from being too thick, drizzle it over the buns while they are still warm.

BUNS

3/4 cup buttermilk, warm (110 degrees)

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

3 large eggs

4¼ cups (21¼ ounces) all-purpose flour

¼ cup (1¾ ounces) sugar

1 envelope (2¼ teaspoons) instant or rapid-rise yeast

1¼ teaspoons salt

1 teaspoon ground cinnamon

¾ cup (3¾ ounces) currants or raisins

1 large egg

1 tablespoon water

GLAZE

¾ cup (3 ounces) confectioners' sugar

1 tablespoon milk

½ teaspoon vanilla extract

2 ounces cream cheese, softened (my own addition)


1. FOR THE BUNS: Whisk the buttermilk, melted butter, and eggs together in a large liquid mea­suring cup. Combine 4 cups of the flour, sugar, yeast, salt, and cinnamon in a standing mixer fit­ted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.

2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

3. Turn the dough out onto a clean counter, add the currants, and knead by hand to form a smooth round ball with evenly distributed cur­rants. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.

4. Grease a 13x9-inch baking pan. Turn the dough out onto a lightly floured counter; divide it into 12 even pieces (If you have a scale, now is a great time to use it!). Round the pieces of dough into small, taut rolls. Arrange the rolls in the prepared bak­ing pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top ¼ inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.

6. FOR THE GLAZE: Let the rolls cool in the pan for 5 minutes. Whisk the confectioners' sugar, milk, and vanilla together then drizzle it in an X into the cut grooves of the buns. (I just spread the glaze over them like cinnamon rolls!) Serve warm or let cool completely.

To Make Ahead

In step 4, do not let the buns rise, but refrigerate them overnight or up to 16 hours. (I froze mine for 2 days and then left them in the fridge overnight before I baked them.) Let the buns sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed