Hot Cross Buns

Active Time: 30 minutes

Total Time: 3 hours

Yield: 15 servings

Ingredients

5 cups (600 g) bread flour

2 teaspoons orange zest

1 tsp cinnamon

1⁄8 tsp nutmeg

1⁄4 tsp ground cardamom

2 tsp kosher salt

1 cup Zeal Creamery Whole Milk (warmed to 105-110 degrees F)

2 1⁄4 teaspoons (7g or one packet) active dry yeast

3⁄4 cup plus 1 tsp light brown sugar, divided

1 1⁄2 sticks unsalted Zeal Creamery butter, at room temperature, divided

3 large eggs, room temperature, divided

1 tsp vanilla extract

1⁄4 cup raisins or currants

1⁄4 cup golden raisins

1⁄2 cup dried apricot, chopped

For the Cross:

1⁄2 cup all purpose flour

4 tablespoons water

Directions

1. Combine warmed milk, yeast and 1 teaspoon brown sugar in a small bowl; set aside for

about 5 minutes until foamy.

2. In a large bowl, combine flour, orange zest, cinnamon, nutmeg, cardamom, and salt;

whisk to combine and set aside.

3. In the bowl of a stand mixer, use the paddle attachment to beat 1 stick of the room

temperature butter and 3⁄4 cup brown sugar on medium speed until creamed and light in

color, about 2 minutes.

4. Continue running the stand mixer on medium speed and one at a time, incorporate two

of the eggs. Add the vanilla and dried fruit until combined, Scraping down the sides of

the bowl with a rubber spatula, as needed.

5. Switch the stand mixer attachment to the dough hook. Add the milk and active yeast

mixture to the bowl and run again on medium speed. Gradually add about 1 cup at a time

of flour mixture, until it is all incorporated and a shaggy dough forms, about 2 minutes.

Increase the speed to medium high and beat for 5 minutes more.

6. Coat a large bowl with non-stick baking spray or butter. Transfer the dough to the bowl

and cover with plastic wrap. Let the dough rise until doubled in size, 1 to 1 1⁄2 hours.

7. Meanwhile, coat a 9x13 pan with 2 tablespoons of softened butter and set aside.

8. Turn the dough out onto a clean surface, gently punching down to deflate. Divide the

dough evenly into 15 pieces, about 95 grams each.

9. Working with 1 piece of dough at a time, gather the corners inward and pinch together to

form a teardrop shape. Place seam side down on a clean (unfloured) work surface and

without gripping too tightly, cup your hand over the dough ball and move in a quick

circular motion to form a tight ball. Drag the ball forward across the surface to help

shape and round the dough. Rotate and repeat the dragging motion once more. Place

shaped dough in the prepared pan and repeat with the remaining dough in a 3x5 grid.

10. Cover with plastic wrap, and continue to proof in a warm draft free place until doubled in

size, 30-60 minutes.

11. Meanwhile, preheat the oven to 375°F. Whisk the remaining egg in a small bowl and

brush over the tops of the buns.

12. In a separate small bowl, whisk the flour and water. Transfer to a piping bag or

resealable bag, cut away the tip and pipe crosses over tops of buns.

13. Bake for 20-25 minutes, turning once half-way through baking.

14. Remove from the oven and set on a cooling rack. Brush with remaining 2 tablespoons of

melted butter. Serve warm with more butter, marmalade and tea.