Hot Cross Buns

Step 1

Submerge the currants under very, very hot or boiling water. Let them plump while prepping the rest of the recipe.

Step 2

Heat the milk and butter until the butter is melted. Cool.  Add the molasses, sugar, potato flakes, eggs, and vanilla to a mixing bowl.  Beat to combine.

Step 3

Whisk together the flour, salt and spices.

Step 4

Fit the mixer with a dough hook if available. Add the flour mixture to the liquids in the mixing bowl. Beat on the suggested speed of your mixer. Periodically, scrap the dough that is attached to the top of the dough hook into the bowl and continue mixing.

Step 5

The dough will be more of a batter and that is how it should be.

Step 6

While the dough is mixing, squeeze all the water from the currants.  When the dough is done, add the currants and mix to distribute.

Step 7

Spray a container at least twice to three times as big as the dough with a non-stick baking release.  Place the dough in the container, cover the dough directly with plastic wrap, mark the time on it and let rise until double in bulk. It will take about 2 hours to rise at 73°F.

Step 8

Use immediately or refrigerate overnight or up to 3 days. Refrigerating the dough increases the flavor and makes it easier to shape.

Step 9

Line a baking sheet with parchment paper and set aside.

Step 10

Divide the dough into 12 equal pieces (about 80 grams or 3 ounces each).  Shape into round balls by pulling all edges of dough underneath and squeezing them together.  Place ball on a work table, cup your hand over and around it; shape by rolling the dough counter clockwise in your cupped hand.  Place on baking sheet.  See Steps 11 through 16 in the Step by Step photos.

Step 11

Cover with a tea towel and let rise until doubled, about 2 hours.

Step 12

Shortly before the buns are finished rising, preheat the oven to 350°F.

Step 13

While waiting for the oven, whisk the egg for the egg wash until completely combined. Brush the rolls with the wash.

Step 14

Just before going into the oven, brush again with the egg wash. Bake for 18 to 20 minutes until a tester comes out clean. Do not over bake. Cool completely.

Step 15

At this point the buns can be frozen without the glaze. Freeze them, wrap well in foil and freeze up to 3 months. Thaw at room temperature. To freshen, place the buns on a baking sheet close together. Cover the sheet with foil tightly. Make a hole in the center of the foil. Heat the buns in a 350°F oven for about 10 to 15 minutes. Cool completely, make the glaze and finish the buns.

Step 16

Blend all the ingredients for the glaze together with a spoon. Stir gently so air bubbles don't occur. If they do, just stir again very gently until they are gone.

Step 17

Using a small spoon, apply the glaze in one direction and then the other, making a cross.