Hot Cross Buns
This is combination of two recipes. Using a nice soft sweet dough recipe from ATK combined with the Easy Hot Cross Bun recipe from KAF.
Ingredients:
- 1/4 cup (57g) apple juice or rum
- 1/2 cup (78g) dried fruit
- 1/2 cup (78g) raisins or dried currants
- For the Dough use ½ recipe of Sweet Dough with Flour Paste
- Add into dough while mixing:
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves or allspice
- 1/4 teaspoon nutmeg
- 1 large egg white, reserved from dough
- 1 tablespoon (14g) milk
- 1 cup + 2 tablespoons (128g) confectioners' sugar
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- pinch of salt
- 4 teaspoons milk, or enough to make a thick, pipeable icing
Instructions:
- Lightly grease a 10" square pan or 9" x 13" pan.
- Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.
- Keep the fruit set aside. Make the dough as instructed in the Sweet Dough recipe adding in spices during mixing. Mix in the cooled fruit and any liquid not absorbed.
- Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
- Divide the dough into 12 buns. Arrange them in the prepared pan.
- Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.
- Whisk together the reserved egg white and milk, and brush it over the buns.
- Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.
- Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.
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