Hot Cross Buns

Description :

These cozy spiced, pull-apart buns are balanced with bright orange zest, chopped pecans and golden raisins. Adding whole wheat flour to the dough gives the buns a subtle earthiness, making them not too sweet. Serve them for breakfast, dessert, a dinner side—or all of the above.

Ingredient :

  • 3/4 c. whole milk
  • 1 1/4-ounce package active dry yeast
  • 1/4 c. plus 1 teaspoon granulated sugar, divided 
  • 6 tbsp.  unsalted butter, melted and cooled, plus more for greasing
  • 2 large eggs plus 1 large egg yolk, divided
  • 2 1/4 c. all-purpose flour 
  • 1 c. whole-wheat flour 
  • 2 tsp.  ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1/2 c. golden raisins
  • 1/2 c. pecans, finely chopped
  • 1 tbsp. finely grated orange zest 
  • Nonstick cooking spray
  • 1/4 c. apricot jam, for glazing
  • 1 c. confectioners’ sugar

Direction :

  1. In 2-cup liquid measuring cup, microwave milk until warm to the touch, 20 to 30 seconds. Stir in yeast and 1 tsp granulated sugar and set aside until foamy, about 10 minutes. Add butter, 1 egg, and 1 egg yolk; whisk to combine.
  2. Meanwhile, butter large bowl and 9- by 13-inch baking dish.
  3. In bowl of stand mixer, whisk together flours, cinnamon, ginger, nutmeg, salt, cloves, allspice, and remaining 1/4 cup granulated sugar. Attach dough hook to mixer and mix on low, slowly streaming in yeast-butter mixture until incorporated
    and rough dough forms, about 2 minutes. Increase speed to medium and mix until dough is smooth, 8 to 10 minutes. Reduce speed to low and mix in raisins, pecans, and orange zest until mostly incorporated, about 1 minute. Knead in by hand any unincorporated ingredients, 30 seconds.
  4. Transfer dough to prepared bowl and cover with plastic wrap. Let rise until puffed and nearly doubled in volume, 60 to 90 minutes.
  5. Transfer dough to work surface and cut into 12 equal pieces (about 2.75 oz each). Roll into balls, pressing raisins into interior (to prevent burning) and pinching seam at bottom; arrange balls evenly in prepared pan. Lightly coat plastic wrap with nonstick spray, cover pan and let dough balls rise until puffed and touching each other, 65 to 80 minutes.
  6. Meanwhile, heat oven to 400°F. In bowl, whisk remaining egg with 1 teaspoon water and lightly brush over buns. Bake until golden brown, 18 to 20 minutes. Transfer pan to wire rack to cool.
  7. Meanwhile, in small bowl, microwave jam until melted, 15 to 30 seconds, then push through fine-mesh sieve into second bowl. While still warm, brush apricot glaze onto buns.
  8. In medium bowl, combine confectioners’ sugar with 3 to 4 teaspoons water until smooth, thick and pipable. Transfer to piping bag or resealable plastic bag; snip off corner. Pipe cross onto each bun when cool.

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