Lemon Currant Hot Cross Buns

ingredients

For the Dough:
2 cups 2% milk, at room temperature
1/2 cup sugar
1 Tbsp. dry instant yeast
1 1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
4 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. cinnamon
1 1/4 cups dried currants

For the Hot Glaze:
1/2 cup sugar
2 Tbsp. lemon juice
1 Tbsp. water

For the Icing:
3/4 cup icing sugar, sifted
1 Tbsp. lemon juice

method

For the dough, stir milk, sugar, yeast, lemon zest and vanilla in the base of a tabletop mixer or by hand and let sit 5 minutes. Add flour, salt, nutmeg, cinnamon and currants and blend. Using a dough hook attachment, knead until elastic, but dough still sticks to the bottom of the bowl. (If mixing by hand, stir until stiff, then turn out onto a lightly floured surface and knead until elastic but still sticky.) Place in a large, lightly oiled bowl, cover with plastic wrap and set in a warm, draft-free place for 1 1/2 hours.

Turn dough onto a lightly floured surface and cut into 12 equal sized pieces. Roll each piece of dough into a ball and place in a greased 9x13-inch cake pan. Cover pan loosely with plastic wrap and let rise 45 minutes.

Preheat oven to 350° F.

Bake buns for 40 - 45 minutes, until a rich golden colour. While buns are baking, prepare hot glaze.

For hot glaze, stir sugar, lemon juice and water in a small pot over medium heat until sugar has dissolved. When buns come out of the oven, poke holes with a bamboo skewer and brush buns with glaze repeatedly, allowing glaze to soak in to buns. Let buns cool in pan.

For icing, beat icing sugar and lemon juice until thick and pipe a cross onto each bun. Store buns in pan until ready to serve. The buns are best served on the day they are baked but can be baked ahead and frozen. I like to bake ahead and freeze and then I ice them before serving.

Adapted from Food & Drink Magazine, Spring 2009