Bigger and Sweeter Hot Cross Buns

Von Chef Billy Parisi · 180 Min.

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Zubereitung

1. In a stand mixer bowl, whisk the warm milk, 1 tablespoon of sugar and the yeast until combined. Let it stand 5 to 7 minutes, until a foamy layer forms.
2. In another bowl, whisk the flour, remaining sugar, salt and spices.
3. Cut the butter into the flour mixture until it resembles rice grains, rubbing with your hands if needed.
4. Fold in the orange zest and currants.
5. With the hook attachment on low speed, add the flour mixture 1 cup at a time until combined.
6. Add the eggs one at a time, then the vanilla, mixing until incorporated.
7. Knead on low-medium speed for 4 to 5 minutes. The dough should be slightly sticky.
8. Cover and let rise in a warm, dark place until doubled, up to 2 hours.
9. Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes.
10. Shape into 15 round balls and place them in a large parchment-lined baking pan. Cover and proof for 1 more hour.
11. Mix the flour and water for the cross paste and put it in a piping bag with a small tip or the tip cut off.
12. When the buns have proofed, pipe a cross on each one.
13. Bake at 350°F for 22 to 25 minutes, until golden on top and cooked through.
14. Move the buns to a cooling rack.
15. Melt the apricot jam in a small saucepan, then brush it over the tops of the warm buns.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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EiMilchOrangeKürbisKonfitüreJohannisbeere