Hot Cross Buns (English)

In England, hot cross buns - soft and slightly sweet little cakes with a cross cut into the tops - are traditionally served on Good Friday.

12 Tbsp. (1½ sticks) butter, melted and cooled
1 cup + 1 Tbsp. milk
2 pkg active dry yeast
½ cup sugar
2 tsp. sea salt
¾ tsp. ground cinnamon
¾ tsp. nutmeg, freshly grated
4 large eggs, lightly beaten
5½ cups all-purpose flour, unbleached
1 1/3 cups currants
1 large egg white
2 cups confectioners' sugar
2 Tbsp. lemon juice, freshly squeezed

Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.

Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 tsp. salt, melted butter, cinnamon, nutmeg, and beaten eggs.

With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.

Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.

Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.

Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 oz each. Shape pieces into tight balls, and place on baking sheet, spaced ½” apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Place an oven rack in the center of oven. Generously butter an 11x17” baking sheet. 

Make Egg Wash:
Whisk together egg white, 1 Tbsp. water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.

Make the Glaze:
In a medium bowl, whisk together 1 Tbsp. milk, confectioner’s sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.

Makes 24 buns.