Hot Cross Buns
- ¾ cup 2% milk, lukewarm (approx. 105ºF, too hot will kill the yeast)
- 4 tsp instant dry yeast
- ⅓ cup sugar
- 3 large eggs, at room temperature
- ½ cup OLiV Blood Orange Extra Virgin Olive Oil
- 3 ¾ cups all-purpose flour
- 1 tsp finely grated lemon zest
- ¾ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground clove
- ⅓ cup raisins
- ¼ cup mixed diced peel
- 1/2 cup all purpose flour
- 12 tsp water
- In a medium bowl combine the warm milk and yeast. Mix until dissolved.
- Once dissolved, add mixture & all of the ingredients (except the raisins and peel) into the bowl of a mixer fitted with the hook attachment or in a large bowl.
- Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth.
- Towards the end of kneading, add the raisins and mixed peel and knead in.
- Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.
- Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.
- Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
- While they are rising make the mixture for the cross. Mix the water and flour together to form a paste. Once the buns are ready for the oven, using a piping bag or zip lock back with the corner snipped of, squeeze the cross mixture across the buns in both directions to form the cross.
- Preheat the oven to 350ºF.
- Place in oven and bake for 25 to 30 minutes (until a rich brown on top).
- While buns are still hot, brush with White Balsamic over the tops to glaze. Let the buns cool completely in the tin. Best served warm.
Adapted from Anna Olsen's Hot Cross Bun Recipe.