Bread

hot cross buns
based on the recipe from Epicurious.com
Makes 24 buns

We made an entire batch of another recipe that turned out horribly. These were better, but we forgot to add the currants. Doh!

ingredients

• 1 cup warm milk (105°–115°F.)
• two 1/4-ounce packages (5 teaspoons) active dry yeast
• 1/2 cup plus 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1/2 cup dried currants
• 2 teaspoons finely grated fresh orange zest
• 2 teaspoons finely grated fresh lemon zest
• 3 tablespoons superfine granulated sugar

preparation

1. In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
2. Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
3. Butter 2 large baking sheets.
4. On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
5. Preheat oven to 400°F.
6. Transfer buns to a rack to cool slightly. Top buns with a simple frosting of powdered sugar and lemon juice.