Hotcinnamonbunsmarlborocountry Recipes

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.

HOT CROSS BUNS

Steps:

• Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
• Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
• Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
• Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.

HOT CINNAMON BUNS (MARLBORO COUNTRY)

Steps:

• Dissolve yeast in warm water in a large mixing bowl.
• Add milk, 1/2 cup sugar, 1/2 cup butter, salt, eggs, and 3 cups of flour; beat mixutre until smooth. Beat in additional flour as needed until a soft workable dough is formed.
• Place dough onto a floured surface; knead until elastic and smooth not more than 5-7 minutes.
• Place the doiugh in a buttered bowl; turning dough to butter all around. Cover and let rise in a warm place until doubled; approx 1.5 hours. Punch down; cover and let rest about 5 minutes.
• Turn dough out onto a floured surface; roll into a 16x18 inch rectangle. Spread with 1/4 cup softened butter.
• Combine1/2 cup sugar and spices; sprinkle over dough. Sprinkle chocolate pieces over sugar.
• Roll up frimly starting at the 16-inch side. Pinch end to seal. Cut into 8 slices. Place in a greased 13x9 inch baking pan (Optinally you can use a thin piece of monofilament line wrapped around the roll;pull the ends tight to make each cut without compressing the roll).
• Let rise until doubled, about 40 minutes,. Bake in a 375 deg oven for 25-30 minutes.
• Mix together Vanilla Glaze ingredients until smooth.
• While warm spoon vanilla glaze over buns.