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Hot Cross Buns

Saura Kline
Hot Cross Buns with currants and apricots
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Servings 16

Ingredients
  

  • 1 pkg active dry yeast
  • 1 cup warm milk
  • 1 egg
  • 3 Tbsp. butter, soft
  • 2 Tbsp. sugar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 3 1/2 cups flour
  • 1/4 cup dried currants
  • 1/4 cup dried apricots, chopped

Egg Wash

  • 1 yolks
  • 2 Tbsp. water

Icing

  • 1 1/2 cups powdered sugar, sifted
  • 4-6 Tbsp. milk

Apricot Glaze

  • 3 Tbsp. apricot jam
  • 2 Tbsp water

Instructions
 

  • Place warm milk in a mixing bowl and sprinkle over the active dry yeast. Sprinkle over 1 T of sugar. Let sit for about 5 minutes.
  • Pour in flour, salt, spices, and remaining sugar. Attach dough hook and turn to medium speed. Next add in eggs, then butter. Lastly, add in dried currants and dried apricots. Dough should come together pretty fast.
  • Turn onto a floured surface and knead for about 5 minutes (or you can do this in the mixer). 
  • Place dough into a greased bowl, turning once to grease the top. Cover with plastic wrap and proof for 1 hour, or until dough has doubled in size.
  • Punch down the dough and turn out onto a floured surface. Cut the dough in half, then roll those two pieces out into two logs. Cut dough into 8ths, and you’ll end up with 16 pieces. Form each portion of dough into a ball, and place on a greased baking dish, about an inch apart from each other. Let this proof another 45 minutes.
    Preheat oven to 375 degrees F (190C).
  • To make the egg wash, whisk egg yolk and water together.
  • To make the icing, mix the sifted powdered sugar with milk, 1 T at a time until you reach a thick, pipeable consistency. Transfer to a piping bag.
  • Brush the egg wash over each bun, then use a really sharp knife to cut a cross on each bun.
  • Pipe a cross of icing down each bun, and reserve to pipe more after baked.
    Bake for 15-20 minutes, or until golden brown.
  • While baking, make the apricot glaze by heating up apricot jam and water in a microwave.
  • Once buns are out of the oven, quickly brush the apricot glaze over each. Pipe another cross over each bun with the remaining icing.
  • Eat right away or safe for later! Enjoy!