Holidays And Season
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 :
- 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.
- Meanwhile, butter large bowl and 9- by 13-inch baking dish.
- 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. - Transfer dough to prepared bowl and cover with plastic wrap. Let rise until puffed and nearly doubled in volume, 60 to 90 minutes.
- 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.
- 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.
- 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.
- 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.
