Hot Cross Buns

I've never had hot cross busn before.  But I thought it would be fun to try making them this Easter.  I knew they wouldn't be GAPS legal.  But I wanted to make them for Justin and Rebecca.  I found a good recipe on Joy of Baking.  I substituted whole wheat flour for the AP flour.  They turned out really well.  And were actually quite easy to make.  I just used raisins in them.  That's what I had...and what I know my family likes.  Rebecca scarfed one down for her snack last night.  So I guess she likes them :)  I had set one on the table for her bed time snack (before it was actually time for snack).  I went upstairs to get stuff ready for bed time and get her bath stuff.  While I was up there she climbed in her chair and started munching away.  When I came down she had a face full of icing and a smile on her face :)  Definitely something fun to make for Easter...that doesn't involve eggs and bunnies (we tend not to talk much about those here).

Hot Cross Buns

3/4 cup (180 ml) milk (I ended up using more than this to get the dough moist enough as I was kneading it)
1 package (1/4 oz.) (7 grams) active dry yeast (2 1/4 tsp.)
1/2 tsp. granulated white sugar (I used organic cane sugar)
3 1/2 - 4 cups (455 - 520 grams) all purpose flour (I used whole wheat flour)
1/4 cup (55 grams) light brown sugar (I used sucanat)
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup (4 Tbsp.) (56 grams) unsalted butter, room temperature
2 large eggs
1/2 cup (85 grams) candied fruit and peel mix
1/4 cup (25 grams) raisins or currants (I used about 1/2 cup raiains and no candied fruit)

Egg wash:

1 large egg (I just used egg white since I had some in the fridge to use up)
1 Tbsp. milk or cream

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
1 Tbsp. milk or cream

In a small saucepan heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your stand mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit (I might do this in the mixer next time...it was tough to get the raisins to stay in the dough when kneading by hand).

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 - 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and, with clean kitchen shears, or a a sharp, lightly greased knife, cut a 'cross' in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the cut marks of each bun (I just used a spoon to drizzle it over top).

Makes 12 buns.