Hot Cross Buns

Traditionally served at the end of Lent, these sweet, rich buns are topped with a cross of thick white icing. Though they're traditional on Good Friday, we see no need to limit them to that day; they go great with a cup of tea or coffee any time of the year. As with so many old-style sweet breads, these buns originally featured citrus peel or chopped, candied fruit; feel free to use rum-soaked raisins (as we do) or another favorite dried fruit (cherries, apricots, cranberries...)

We provide two different icing choices for these buns. The first has a more complex, richer flavor, and will hold up better if the buns are frozen; the second uses more common ingredients. Take your pick.
Dough
1 cup (4 to 5 ounces) currants, raisins, sultanas, or golden raisins, soaked in 1 tablespoon water OR rum
1 cup (8 ounces) water
4 3/4 cups (19 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast
1/3 cup (2 1/2 ounces) granulated sugar
1/4 cup (1 1/4 ounces) Baker's Special dry milk or nonfat dried milk
1 1/4 teaspoons salt
2 teaspoons vanilla
1/4 teaspoon nutmeg OR Cake and Doughnut Flavor Powder OR 1/2 teaspoon Island Spice Cake & Pastry Flavor
1 tablespoon lecithin (granular or liquid) (optional)
2 teaspoons baking powder
2 large eggs
1/2 cup (1 stick, 4 ounces) butter or margarine

Rich Icing
4 1/2 ounces (about 1/2 cup, chopped) white confectionery coating (summer coating) or white chocolate
1 tablespoon light corn syrup
1 cup (3 3/4 ounces) glazing sugar or confectioners' sugar
1 tablespoon hot water

Confectioners' Sugar Icing
1 1/2 cups (6 ounces) confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons milk or cream
In a small, non-reactive bowl, combine the currants or raisins with the water or rum. Stir to coat, then set aside.

Manual/Mixer Method: Place all of the dough ingredients except the fruit into a mixing bowl or the bowl of an electric mixer. Mix and knead until you've formed a smooth, stiff dough. Knead in the soaked fruit and any of the soaking liquid that hasn't been absorbed. Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 to 1 1/2 hours, or until it's almost doubled in bulk.

Bread Machine Method: Place all of the dough ingredients except the fruit into the pan of your bread machine, program the machine for manual or dough, and press Start. Add the fruit and any remaining soaking liquid about 5 minutes before the end of the kneading cycle, then allow the machine to complete its dough cycle.

Food Processor Method: Place all of the dough ingredients except the fruit into the bowl of your processor, then pulse to mix. Pulse in 30-second increments to knead the dough, until it becomes smooth and shiny - about 1 to 2 minutes. Transfer the dough to a lightly greased or floured work surface and knead in the fruit and any remaining soaking liquid. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 to 1 1/2 hours, or until it's almost doubled in bulk.

Shaping: Transfer the dough to a lightly greased or floured work surface, and knead it gently three or four times to express any air bubbles. Divide the dough into 24 equal pieces by whatever method you find handy; we prefer to use a scale to weigh the dough. Divide it in half several times, till you have 8 pieces; then divide each of those pieces into three pieces. Roll each piece into a round ball. Place the balls, smooth side up and about 3/4-inch apart, in two greased 9 x 9-inch round cake pans or a greased 12 x 12-inch pan (sticky bun pan). Let the buns rise, covered, in a warm place, until they're almost doubled in size, about 45 minutes to 1 hour.

Bake the buns in a preheated 350°F oven for 18 to 20 minutes, or until they're a light golden brown. Remove them from the oven, and transfer them to a wire rack to cool. Cool them for about 15 minutes before icing; they should be warm, but not hot. Yield: 24 buns.

Rich Icing: In a small pan set over very low heat, or in the microwave, melt together the confectionery coating or white chocolate and the corn syrup. Remove the pan from the heat, and stir in the glazing or confectioners' sugar and water.

Confectioners' Sugar Icing: Combine the confectioners' sugar with the vanilla and enough milk or cream to make a smooth icing.

Let the buns cool for 15 minutes or so before icing. If they're very hot, the icing will melt; if they're completely cool, it won't stick well. Pipe icing over the slightly warm rolls in the traditional cross pattern. You can do this with a pastry bag or, more simply, by spooning the icing into a plastic bag, snipping off a corner, and squeezing it out atop the buns.