Hot Cross Buns

01Method

1. 1

   Warm the milk to 110°F (43°C) in a small saucepan. Pour into a large bowl, whisk in the first portion of flour along with the yeast, cover with plastic wrap, and leave until frothy and bubbling, about 15 minutes.

2. 2

   Fit a stand mixer with the paddle attachment. Add the remaining flour, sugar, salt, and all four ground spices to the bowl; mix briefly on low to combine. Add the butter and continue mixing on low until it is fully worked in, about 2 minutes.

3. 3

   Pour in the yeast mixture and add the egg; mix on low for 2 minutes, then stop the machine and rest for 10 minutes. Resume on medium and beat until the dough is smooth and elastic, about 2 more minutes. Switch to the lowest speed and mix in the currants and candied citron until evenly incorporated, about 1 minute.

4. 4

   Lightly butter a large bowl, place the dough inside, and turn it so all surfaces are coated. Cover with plastic wrap and set in a warm spot until the dough has doubled in size, about 1 hour.

5. 5

   Line a baking sheet with parchment paper. Turn the risen dough out onto a lightly floured work surface, pat it into a rough square, and divide into 12 equal portions. Shape each portion into a round bun, place on the prepared tray, and press a cross pattern into the top of each with the back of a knife. Cover with a damp cloth and allow to proof until doubled, about 45 minutes.

6. 6

   Preheat the oven to 375°F (190°C).

7. 7

   Bake the buns until they are a deep golden brown, about 15 minutes.

8. 8

   While the buns are finishing, dissolve the sugar for the glaze in water in a small saucepan and bring to a boil. Remove the buns from the oven, slide them on the parchment onto a wire rack, and brush immediately with the hot glaze. Allow to cool completely, about 20 minutes.

9. 9

   Stir the confectioners' sugar together with the small measure of water in a microwave-safe bowl and microwave for about 10 seconds until smooth and slightly warm. Transfer the icing to a small resealable bag, snip a tiny corner off, and pipe a white cross over each fully cooled bun. Leave to set for 30 minutes before serving.