MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cross Buns (Saveur)
Categories: Breads, Fruits, Citrus
Yield: 10 servings

1 Lemon
1 Navel orange
1 c Sugar
3/4 c Currants
1/8 ts Allspice
1/8 ts Cinnamon
1/8 ts Nutmeg
1 1/2 ts Active dry yeast
1 c Milk; @ 115ºF/46ºC
2 c A-P flour; more for dusting
2 c Bread flour
1/2 c Sugar
2 ts Kosher salt
6 tb Unsalted butter; softened
More for greasing
2 Lf Eggs; lightly beaten
1/4 c Orange marmalade
1/4 c Confectioners sugar

Remove sections of the lemon peel in 1-inch strips and,
using a paring knife, trim off any of the white pith.
Julienne the strips and repeat the process with the
orange. Combine sugar and 1 cup of water in a 1-qt.
saucepan over high heat; bring to a boil and cook until
sugar has dissolved, 1-2 minutes. Reduce heat to
medium-low and add lemon and orange pieces; simmer for 8
minutes. Remove from heat and cool. Drain and combine
with currants and spices; set aside.

In the bowl of an stand mixer fitted with the dough
hook, combine yeast and milk; let sit until foamy, about
10 minutes. Add the butter, half the eggs, and the dry
ingredients; mix on low speed for 8-10 minutes, until a
smooth dough forms. Remove from bowl and place on a
lightly floured surface; fold in the fruit mixture,
working until just evenly distributed. Place the dough
in a lightly greased bowl, cover with a kitchen towel,
and let rise until doubled in size, about 60-80 minutes.

Divide dough into 10 equal sized pieces; working with
one piece at a time, roll into balls. Place balls onto a
sheet tray lined with parchment paper; cover with a
kitchen towel and let rise again until doubled in size,
about 45 min.- 1 hour.

Set oven @ 325ºF/165ºC.

Combine remaining egg with 1 tbsp. water; lightly brush
each roll with egg wash. Bake for 20 minutes, rotating
halfway. Remove from oven and cool for 15 minutes.

In a 1 qt. saucepan over low heat, combine orange
marmalade and 1 tbsp. water; stir until marmalade
loosens. Brush each roll with the marmalade glaze and
let stand an additional 10 minutes until glaze sets.

Combine the confectioners' sugar with 2 tsp. water. Pour
into a piping bag and pipe crosses on rolls. Serve warm.

Make 10 buns

RECIPE FROM: https://www.saveur.com

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