Recipe

Hot Cross Buns With Dried Cherries Recipe

	Peetabear / All my dishes 7 months, 2 weeks ago I liked the different take on the fruit used in these Hot Cross Buns... the recipe is from Martha Steward Living Prep:20m Cook:20m Servings:30	Peetabear
	hot cross buns golden raisin dried cherries

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Ingredients

1 cup plus 3 tablespoons and 2 teaspoons whole milk

3/4 cup granulated sugar

1/2 ounce (4 1/2 teaspoons) active dry yeast

6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet

Salt

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

4 large eggs, lightly beaten

51/2 cups all-purpose flour, plus more for surface

4 ounces (3/4 cup) dried cherries, coarsely chopped

4 ounces (3/4 cup) golden raisins, coarsely chopped

1 large egg white

1 tablespoon water

2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Directions

Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.

Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.

Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.

Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.

Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

Helpful Hint

These buns are best eaten the day they are made; if you make them the day before, don't pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.

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