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

     Title: Hot Cross Buns (Saveur)
Categories: Breads, Fruits, Citrus
     Yield: 10 buns

     1    Lemon
     1    Navel orange
     1 c  Sugar
   3/4 c  Currants
   1/8 ts Allspice
   1/8 ts Cinnamon
   1/8 ts Nutmeg
 1 1/2 ts Active dry yeast
     1 c  Milk; @ 115°F/46°C
     2 c  A-P flour; more for dusting
     2 c  Bread flour
   1/2 c  Sugar
     2 ts Kosher salt
     6 tb Unsalted butter; softened
          - more for greasing
     2 lf Eggs; lightly beaten
   1/4 c  Orange marmalade
   1/4 c  Confectioners sugar

 Remove sections of the lemon peel in 1-inch strips and,
 using a paring knife, trim off any of the white pith.
 Julienne the strips and repeat the process with the
 orange. Combine sugar and 1 cup of water in a 1-qt.
 saucepan over high heat; bring to a boil and cook until
 sugar has dissolved, 1-2 minutes. Reduce heat to
 medium-low and add lemon and orange pieces; simmer for 8
 minutes. Remove from heat and cool. Drain and combine
 with currants and spices; set aside.

 In the bowl of an stand mixer fitted with the dough
 hook, combine yeast and milk; let sit until foamy, about
 10 minutes. Add the butter, half the eggs, and the dry
 ingredients; mix on low speed for 8-10 minutes, until a
 smooth dough forms. Remove from bowl and place on a
 lightly floured surface; fold in the fruit mixture,
 working until just evenly distributed. Place the dough
 in a lightly greased bowl, cover with a kitchen towel,
 and let rise until doubled in size, about 60-80 minutes.

 Divide dough into 10 equal sized pieces; working with
 one piece at a time, roll into balls. Place balls onto a
 sheet tray lined with parchment paper; cover with a
 kitchen towel and let rise again until doubled in size,
 about 45 minutes to 1 hour.

 Set oven @ 325°F/165°C.

 Combine remaining egg with 1 tb water; lightly brush
 each roll with egg wash. Bake for 20 minutes, rotating
 halfway. Remove from oven and cool for 15 minutes.

 In a 1 qt saucepan over low heat, combine orange
 marmalade and 1 tb water; stir until marmalade
 loosens. Brush each roll with the marmalade glaze and
 let stand an additional 10 minutes until glaze sets.

 Combine the confectioners' sugar with 2 ts water. Pour
 into a piping bag and pipe crosses on rolls. Serve warm.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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