Hot crossed
My forays into bread baking started at a young age. Standard production of many loaves of hearty whole grain bread were a weekly occurrence in my childhood. I still fondly recall thick slabs of bread, freshly out of the oven, melting with butter and perhaps dripping a little honey off the corners. At some point along the way, my days of quietly standing by turned into active participation. I’ve been baking something ever since.
One of my first official cookbooks had to have been Baking Bread by Beth Hensperger. While I can’t say that I baked every recipe in the book, I have come mighty close. I started out with the European country breads, moving on through the American breads and settling quite happily into the sweet and celebration breads sections. There was even a picnic section! And even as a high school student, I was planning my weekends around various starters and sponges called for in these recipes. I know, this is saying something about my high school years!
It took awhile, but eventually I found my way to the recipe for hot cross buns. Filled with currants, apricots and citrusy goodness, these fragrant rolls stand out from the crowd. But let’s be honest here – the real standout component to these rolls has to be the icing. It’s true, when you think about hot cross buns, icing is not the first thing that springs to mind. But once you taste these, I think you might at least reconsider.
For me, hot cross buns are not a specific Easter requirement, but more of a spring treat. And that is likely why I try to make a few batches of this recipe before Easter passes me by. But, since we have a little more spring still to come, I hope you’ll find a time to try out this recipe.
Hot Cross Buns with Dried Fruit
Adapted from Beth Hensperger’s book, Baking Bread
It is worth noting that this recipe is nothing short of amazing with Meyer lemons. The season seems to be winding down, but if you can find just one lemon, I think you’ll see what I mean.
1 cup dried currents
1/2 cup chopped dried apricots
1 tablespoon (1 package) active dry yeast
A pinch of sugar
3/4 cup warm water (105° to 115° F)
1 cup warm milk (105° to 115° F)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup sugar
3 1/2 to 4 cups unbleached all-purpose flour
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1/2 teaspoon pure vanilla extract
Sugar Glaze
1/4 cup granulated sugar
1/2 cup water
Lemon Icing
1 cup sifted powdered sugar
1 teaspoon fresh lemon zest, be more generous if you wish
2 tablespoons lemon juice
Place the dried currants and chopped apricots in a small bowl. Cover with boiling water and let stand for 15 minutes. Drain thoroughly.
In a small bowl, sprinkle the yeast and sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
Using an electric mixer bowl, or a large bowl, combine the milk, butter, sugar, eggs about 1 cup of the flour. Mix for 1 minute to combine. Add the yeast mixture, dried fruits, spice, vanilla and 1 cup more flour. Beat hard for 1 minute or until well combined. Add the remaining flour 1/2 cup at a time until a soft dough forms that clears the sides of the bowl. As with any dough, the flour proportions will vary a little, but go sparingly with the additions to keep the dough moist.
Continue to knead, by hand or in a mixer, until the dough is soft and smooth. Push any dried fruit back into the dough if bits fall out. Continue to add flour, if needed, 1 tablespoon at a time. Place the dough in a large greased bowl and cover with a towel or plastic wrap. Let rise in a warm spot until the dough has doubled, anywhere from 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll the dough into a 10-inch-long log. Depending on the size rolls you want, cut each log into sections of 9 or 10 pieces. Form each piece into a round bun and place on a parchment-lined baking sheet to rise. Leave about 1 1/2 inches between each roll. Leave uncovered and let rise at room temperature for about 30 minutes, or until roughly doubled in size. While the rolls are rising, preheat the oven to 375º. Once the oven is heated, use a sharp knife to cut an “x” into the top of each roll, taking care not to cut much deeper than 1/2 inch.
Bake in the center of the oven for 15 to 20 minutes, or until the rolls are golden brown. You can flip the roll over to check for doneness as well – the bottom should be nicely browned.
While the rolls are baking, prepare the glaze. Combine the sugar and water in a small pan and allow to boil, uncovered, for 5 minutes. Set aside.
Once done, remove the rolls from the oven and arrange on a wire rack. Use a pastry brush to coat with the sugar glaze. While the rolls continue to cool, prepare the lemon icing. In a small bowl, combine the powdered sugar, lemon juice and zest. Beat with a whisk until smooth. The icing will be a bit firm, but this will help with the piping. Place the icing in a small plastic bag and snip a tiny hole in one corner. Pipe the icing into the “x” in the top of each roll. Let the rolls stand for at least 20 minutes for the icing to set.
These rolls are best enjoyed the moment the icing is set, or at least the day they are baked, so share a few with friends and family.
