MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cross Buns (NYT)
Categories: Breads, Fruits
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
1 1/4 c (300 g) whole milk
2 1/4 ts (7 g) env active dry yeast
1/4 c (50 g) + 1 ts granulated
- sugar
3 2/3 c (500 g) bread flour; more if
- needed
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cardamom
1 ts Fine salt
4 tb (56 g) unsalted butter; more
- for the bowl and pan
1 lg Egg
3/4 c (120 g) raisins
1/2 c (78 g) diced candied orange
- peel

MMMMM--------------------------TOPPING-------------------------------
1 3/4 ts Orange blossom water (opt)
1/3 c (50 g) bread flour
1 tb Granulated sugar

MAKE THE DOUGH: Heat the milk in a small saucepan over medium until
steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to
a small bowl and let cool to 115ºF/46ºC if needed, about 1 minute. It
should feel lukewarm if you stick your finger in it. Stir in the
yeast and 1 ts sugar. Let stand until foamy, about 5 minutes. If the
yeast doesn't foam, it's dead and won't help the dough rise. (You'll
have to buy some more and start over if this happens.)

Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon,
ginger, cardamom and salt in a large bowl or the bowl of a stand
mixer. Add the butter to the milk in the saucepan and stir until it
melts.

When the butter has melted and the milk mixture is lukewarm, pour it
into the dry ingredients, along with the yeast mixture and egg. If
using a stand mixer, beat with the dough hook on medium-low speed
until a smooth elastic ball forms, scraping the bowl and hook
occasionally, about 10 min. The dough should feel sticky but not
stick to your hands. If working by hand, mix the ingredients with
your hand until a shaggy dough forms, then knead in the bowl to form
a shaggy ball. Transfer to a work surface and continue kneading until
smooth & elastic, about 15 minutes. You shouldn't need to flour your
surface, but, if the dough is sticking to it, lightly flour as needed.

Add the raisins and candied orange peel to the dough and knead them in
until evenly distributed. Form the dough into a ball.

Generously butter a clean large bowl and transfer the dough ball to
it. Turn the ball to coat with the butter, then cover the bowl with a
clean kitchen towel. Let the dough rise until double, 1 1/2 hours.

Butter a 9" by 13" cake pan. Turn the dough out onto a clean work
surface and divide into 12 even pieces (90 to 100 g each) with a
bench scraper, sharp knife or your hands. Form a piece into a ball by
folding it over itself and pulling the stretchy dough over the fruit
bits so they're not sticking out. Once you have a smooth ball, pinch
the seam at the bottom shut and place seam side down on the surface.
Cup your hand over the ball and move your hand quickly in a circular
motion to tighten the ball into a perfect round. Place in the
prepared pan. Repeat with the remaining dough and arrange the balls
in a 3-by-4 grid, spacing evenly apart. At this point, you can cover
the pan tightly in plastic wrap and refrigerate for up to 1 day.

Open a large, clean unscented produce, recycling or garbage bag and
slip the pan into it. Fill a tall glass with hot water, place next to
the pan in the bag and tie the bag shut. (This creates a warm, steamy
environment for the dough to rise.) Let the balls rise until their
sides are touching, about 1 1/2 hours (longer if the dough has been
chilled).

When the dough is almost done rising, set the oven @ 400ºF/205ºC.

PREPARE THE TOPPING: If using orange blossom water, stir 1 1/2 ts
into 1/4 c/60 grams water in a small bowl. Add the flour, stir into a
smooth paste. Transfer to a pastry bag or resealable plastic bag and
snip a 1/3" hole in one corner. Pipe lines across the centers of the
balls in one direction and then again in the opposite direction so
that each ball has a cross.

Bake until risen and browned, 20 to 22 minutes. While the buns are
baking, heat the sugar and 1 tablespoon water in a small saucepan
over medium until the sugar dissolves. Remove from the heat and stir
in the 1/4 ts orange blossom water, if using. As soon as the buns
come out of the oven, brush the syrup evenly over them. Serve hot,
warm or at room temp.

By: Genevieve Ko

Yield: 12 buns

RECIPE FROM: https://cooking.nytimes.com

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