This delicious recipe for hot cross buns, traditionally served on Good Friday, was originally featured in the April 1999 issue of Martha Stewart Living.
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Ingredients
Makes 2 dozen
12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
1 cup plus 1 tablespoon whole milk
1/2 cup granulated sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons plus a pinch of coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for dusting
1 1/3 cup currants
1 large egg white
2 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice
Directions
Generously butter a large bowl. Set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until a candy thermometer registers 110 degrees. Pour milk into bowl of an electric mixer fitted with the dough hook. With machine on low speed, add granulated sugar, yeast, 2 teaspoons salt, butter, cinnamon, nutmeg, and whole eggs. Add flour, one cup at a time, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Continue kneading, scraping down hook and sides of bowl as necessary, until smooth, about 4 minutes more.
Add currants; knead, with dough hook, to incorporate. Turn dough out on to a heavily floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in prepared bowl. Turn to coat with butter. Cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour and 20 minutes.
Generously butter an 11-by-17-inch baking pan. Set aside. Turn dough out onto work surface. Knead briefly and divide dough into 24 equal pieces (about 2 ounces each). Shape each into a tightly formed ball. Place on prepared pan, spacing 1/2-inch apart. Cover with plastic wrap. Let rise in a warm place until buns are touching and doubled in bulk, about 1 hour.
Heat oven to 375 degrees with rack positioned in center. In a small bowl, whisk together 1 egg white, 1 tablespoon water, and a pinch of salt. Brush tops of buns with egg wash. Using scissors or a very sharp, buttered slicing knife, cut a cross into the top of each bun.
Bake until golden brown, 18 to 25 minutes. Rotate front to back after 10 minutes to ensure even color. Transfer pan to a wire rack. Cool to room temperature, about 30 minutes. Whisk together remaining tablespoon milk, confectioners' sugar, and lemon juice. Pipe or ladle glaze over buns.
What a waste of time and money. I made these to the letter, but they burned at 375F after only 12 minutes (only noticed when I rotated the pans). My oven is calibrated and I use an oven thermometer, so I know it's not that. I would suggest 350F and check frequently.
I love your mom so much and watch the segments in which she is featured more than once. Watching her mix dough on a stool reminds me of watching my own dear mom do the same thing every Saturday morning. I hope you will continue to feature her.
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