Tradition

I knew I got a tradition going when Luke's eyes popped as soon as he saw me pulling out the hot cross buns from the oven. "YAY! Hot cross buns! Is it Easter already?"

This is the fifth year in a row that I make these rotund, festive beauties, and I really begin to think that I got the bun-making techniques down. I even discovered a new way to give the "crosses" longer-staying power (longer lasting than the Revlon Colorstays, you bet)  instead of my usual fare of the runny, sugary icing streaks of the yesteryears.

Matt and the kids literally screams in joy when they see the hot cross buns, and the buns literally fly off the shelf (or counter for that matter). The process of making the buns also brings order and calmness to my soul. Somehow the piping of the crosses is soothingly meditative and cathartic.

I guess even if I want to stop making them, I won't be allowed to.

Here's the recipe:
Ingredients


12 tablespoons unsalted butter, melted and cooled, plus more for bowl
1 cup whole milk
1/2 cup granulated sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons plus a pinch of coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon cardamom (or nutmeg if you like)
4 large eggs, lightly beaten
5 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/3 cup currants

"Cross" paste:
1 cup of unbleached all-purpose flour
1/2 cup water
2 tablespoons vegetable oil
pinch of salt

Glaze:
1/4 cup apricot jam or orange marmalade, melted and strained

Make the "Cross" paste: Mix all the ingredients under "cross" paste in a medium bowl. Set aside and let it stand for at least one hour before using.

Generously butter a large bowl. Set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until a candy thermometer registers 110 degrees. Pour milk into bowl of an electric mixer fitted with the dough hook. With machine on low speed, add granulated sugar, yeast, 2 teaspoons salt, butter, cinnamon, nutmeg, and whole eggs. Add flour, one cup at a time, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Increase mixing speed to medium (4 on a Kitchen Aid standing mixer) and knead until smooth, about 4 minutes more.


Add currants; knead for another minute or two. Turn dough out on to a heavily floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in the buttered bowl. Turn to coat with butter. Cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour and 20 minutes. (this is the standard time in most recipes; but in the hot and humid Singapore, most of the time all i need is 30 minutes and poof! my dough is fully risen. What a time saver.)

Butter and line a 15 x 12 baking sheet with parchment paper. Set aside. Turn dough out onto work surface. Divide the dough in two and roll each piece into a log. Divide each log into 12 small dough pieces. Shape each into a tightly formed ball. Place on prepared pan, spacing 1/2-inch apart. Cover with plastic wrap. Let rise in a warm place until buns are touching and doubled in bulk, about 1 hour.

Heat oven to 375 degrees with rack positioned in center.

When the buns have risen, scrape the prepared "cross" paste into a piping bag. Pipe crosses on top of the buns.

Bake the buns until golden brown, 18 to 25 minutes. Rotate front to back after 10 minutes to ensure even color. Transfer pan to a wire rack. Cool to room temperature, about 30 minutes. Then brush with the melted apricot jam or orange marmalade glaze.

Makes 2 dozens.