Hot Cross Buns

 

Mine didn't turn out pretty - but they taste good!

 

Dough:

1/2 cup / 120 ml Milk, warm

1 tables. Yeast

3 tables. Butter, room temp

1/2 cup /120 ml Heavy Cream

1/2 cup / 100 grams Sugar + 1 teas. 

1 Egg, slightly beaten, room temp.

1 teas. Salt

1 teas. Cinnamon

1/2 teas. Ginger

1 cup / 200 grams currants, raisins or both mixed

3 1/2 cups / 450 grams Flour

1 teas. Lemon Zest

Glaze:

1 whole Egg, beaten

1 Egg White

2 tables. Milk

1/4 cup / 30 grams Powdered Sugar

In a large bowl, completely dissolve the yeast in the warm milk with the 1 teaspoon of sugar. In about 10 minutes, you should see bubbles - this lets you know the yeast is active. 

To the yeast mixture, add in lemon zest, cinnamon, ginger & salt - stir well.

Add in the flour 1/2 cup at a time until you achieve a dough that is tacky but not sticky. If using mixer, attach the dough hook, set to low and let the machine go for 6 to 8 minutes. If you are mixing by hand, spread the dough onto lightly floured surface and knead for 8 to 10 minutes. 

Once happy with the dough, roll out into a rectangle. Add half of the raisins/currents, fold dough in half and add the other half of the raisins/currents. Fold again - keep the fruit in the dough as best as you can.

Pull off a golf ball sized piece of dough, roll it into a ball with your hands and place on a buttered baking sheet. Proceed to do this until all of the dough is on the sheet - about 3 inches apart is best. 

Cover the buns with towel and place in a warm, draft-free spot to rise - 1 to 2 hours. 

*In Tolkien's time, it was traditional to score the bread in a "+" or cross pattern before rising. Today it is traditional to add the glaze on top in a cross pattern. 

When the bread has risen, bake in 400 F / 205 C oven for 15 to 20 minutes or until crust is golden brown. 

While bread is baking, mix the glaze.  For thinner glaze add more milk, for thicker glaze add more powdered sugar - until you get it to the desired consistency.

Let the buns cool off before adding the glaze on to of the buns in a cross pattern.

Source: An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery