Alison Holsts Hot Cross Buns Recipes

ALISON HOLST'S HOT CROSS BUNS

Steps:

• Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
• Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
• Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
• Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
• Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
• Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
• Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
• Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
• Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
• Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
• Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
• Cool buns on a rack. Store in airtight containers when cold.
• If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.

CHEF JOHN'S HOT CROSS BUNS

Steps:

• Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
• Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
• Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
• Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
• Line a baking sheet with a silicone mat.
• Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
• Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
• After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
• Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
• Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.