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  Whole milk (300 g)
 2 1/4 ts Env active dry yeast (7 g)
   1/4 c  Sugar (50 g); +1 ts
 3 2/3 c  Bread flour (500 g); more if
          - needed
     1 ts Ground cinnamon
     1 ts Ground ginger
   1/2 ts Ground cardamom
     1 ts Fine salt
     4 tb Unsalted butter (56 g); more
          - for the bowl and pan
     1 lg Egg
   3/4 c  Raisins (120 g)
   1/2 c  Candied orange peel; diced
          - (78 g)

MMMMM--------------------------TOPPING-------------------------------
 1 3/4 ts Orange blossom water
          - (optional)
   1/3 c  Bread flour (50 g)
     1 tb Sugar

 Make the dough:

 Heat the milk in a small saucepan over medium until steaming.
 Remove from the heat. Transfer 1/4 cup / 60 g hot milk to a small
 bowl and let cool to 115°F/46°C 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 minutes. 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 9x13" 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 @ 400°F/205°C.

 Prepare the topping:

 If using orange blossom water, stir 1 1/2 ts into 1/4 c / 60 g
 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.

 Recipe by Genevieve Ko

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

 Uncle Dirty Dave's Archives

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