Hot Cross Buns
Adapted from Allrecipes
2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract
In the bowl of a stand mixer, combine the yeast, water and honey. Let the mixture sit for 5-10 minutes, until bubbly.
Add 2 cups of flour, salt, sugar, spices, milk, butter and egg to the bowl. Using a dough hook, mix for 1 minute on medium speed, until well combined. Add the remaining flour and mix for 8 minutes on medium. Add the fruit and mix until well dispersed.
Transfer the dough to a well-greased bowl; turn to coat the top. Cover and let rise for 1 hour, until doubled in size. Punch down the dough and allow it to rest for 10 minutes. Divide the dough into 12 portions. Shape into rolls and place in a buttered 9 x 13 inch pan. Cover and refrigerate overnight.
Before baking, remove the rolls from the refrigerator for 30 minutes.
Preheat the oven to 350 degrees. Using a sharp knife, cut crosses into the buns. Brush with the egg and cream mixture. Bake for 20-25 minutes, until the buns are golden.
Combine the powdered sugar, milk, and extract in a small bowl. Transfer to a small bag and snip the corner of the bag. Pipe a cross on each bun with the icing.
Belle of the Kitchen