Easter Hot Cross Buns

by
FOR THE BREAD DOUGH
  • 3 ½ cups bread flour (all-purpose is ok)
  • ½ cup brown sugar
  • 2 ¼ tablespoons instant yeast
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup craisins or dried cherries
  • 1 orange, zested
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
FOR THE CROSS
  • ½ cup room temperature water
  • ⅔ cup flour
FOR THE GLAZE
  • ¼ cup apricot jam or orange marmalade
PREPARATION
  1. Whisk flour, brown sugar, instant yeast, and salt together in a large bowl.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla. Create a well in the dry ingredients and pour the wet ingredients into the well. Stir until dough comes together; note: it will be sticky.
  3. Generously flour a clean work surface and turn the dough onto the prepared area. Knead the dough until it becomes smooth and stretchy, no more than 5 minutes (you don’t want to overwork the dough).
  4. Place the ball of dough into an oiled bowl and clever with plastic wrap. Set aside for 1 hour.
  5. After an hour, add the zest, dried fruit, and spices. Knead in the bowl to incorporate the ingredients. Cover again with plastic wrap and set aside for 1 hour.
  6. Place the dough onto a clean work surface. Divide into approximately 15 even pieces. Roll the pieces into a ball. Place onto a half-sheet pan lined with wax paper. Cover again with plastic wrap and set aside for 1 hour.
  7. Preheat oven to 425°F. Prepare the cross by mixing flour with water, 1 tablespoon at a time up to 5 tablespoons of water until thick paste forms.
  8. Gently with a knife or a pastry scraper, impress a cross into each roll. Pipe the flour mixture into this impression to create the cross.
  9. Bake for 15-20 minutes or until the tops of the buns are golden brown.
  10. Let the buns cool slightly before applying the glaze. To glaze, microwave the jam until just liquified. Brush the jam-glaze over top of each bun. Enjoy!