Rheinlander Bakery’s Hot Cross Buns

Kitchen Tested
  • Yield 2
  • Prep 20 mins
  • Cook 25 mins

Currants stud this egg- and butter-rich sweet bread.

These slightly sweet rolls are best served the day they're made.

Ingredients

Buns:
1/3 cup unsalted butter, melted and cooled
1/2 cup sugar
1/4 teaspoon salt
Pinch of mace
2 tablespoons dry active yeast
1 cup whole milk, room temperature
4 eggs, room temperature, divided
5 2/3 cups all-purpose flour
1 1/3 cups currants or raisins
1/2 cup water
Glaze:
1 1/3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 tablespoons Water

Instructions

  1. To prepare buns, combine butter and sugar in a large bowl using a mixer at medium speed. Beat in salt and spice. Dissolve yeast in milk and add to creamed butter. Beat in 3 eggs one at a time. Add 5 1/3 cups flour and mix until dough pulls away from side of bowl. Turn dough out onto a floured surface. Knead in remaining flour. Knead 4 to 5 minutes, until a small piece of dough stretches, without tearing, to form a thin windowpane. If it tears, the gluten has not developed; continue kneading.
  2. Stretch dough out on table and sprinkle currants on top. Fold in sides and knead until fruit is evenly dispersed.
  3. Place dough in an oiled bowl, cover with a cloth and let rise until doubled in size, about 2 hours.
  4. Punch dough down and cut into 24 equal pieces. Shape into round balls and place on a cookie sheet about ½ inch apart. Allow to rise in a warm room until balls double in size, 2 to 4 hours.
  5. Preheat oven to 375F.
  6. Beat remaining egg with a pinch of salt and 1/2 cup water. Brush over top and sides of buns. Bake 10 minutes. Reduce temperature to 350F and bake 15 minutes, until golden brown. Transfer to a wire rack to cool.
  7. To prepare glaze, combine powdered sugar and extracts. Drizzle in enough water, while whisking, until combined but still stiff. Transfer mixture to a plastic bag. Snip corner of bag and pipe glaze in a cross pattern over the top of each bun.

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