PHOTOGRAPHY:

Hot Cross Buns

In England, hot cross buns -- soft and slightly sweet little cakes with a
cross cut into the tops -- are traditionally served on Good Friday.
Martha Stewart Living, April/May
http://www.marthastewart.com/332286/hot-cross-buns
Yield
Makes 24 buns
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus
more for bowl and baking sheet
1 cup plus 1 tablespoon milk
2 packages active dry yeast
1/2 cup granulated sugar
2 teaspoons plus one pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
5 1/2 cups all-purpose, flour plus more for dusting
1 1/3 cups currants
1 large egg white
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Generously butter a large bowl. In a small saucepan set over medium
heat, heat 1 cup milk until it is warm to the touch.
2. Pour warm milk into the bowl of an electric mixer fitted with the dough
hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons
salt, melted butter, cinnamon, nutmeg, and beaten eggs.
3. With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky
dough forms around the dough hook, about 3 minutes. Continue
kneading, scraping down hook and sides of bowl as necessary until
smooth, about 4 minutes longer. Add currants, and knead until
combined, about 30 seconds.
4. Turn dough out onto a heavily floured surface. Knead by hand to
evenly distribute currants, about 1 minute.
5. Shape dough into a ball, and place in the buttered bowl; turn ball to
coat with butter, and cover bowl tightly with plastic wrap. Let dough
rise in a warm place until doubled in bulk, about 1 hour 20 minutes.
For a richer flavor, let dough rise in a refrigerator overnight.
6. Generously butter an 11-by-17-inch baking sheet. Turn dough out
onto work surface, and knead briefly to redistribute the yeast. Divide
dough into 24 equal pieces, about 2 ounces each. Shape pieces into
tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover
with plastic wrap, and let rise in a warm place until touching and
doubled in bulk, 45 minutes to 1 hour.
7. Heat oven to 375 degrees, with rack positioned in center. To make
egg wash, whisk together egg white, 1 tablespoon water, and pinch of
salt in a small bowl; brush tops of buns with egg wash. Using very
sharp scissors or a buttered slicing knife, slice a cross into the top of
each bun. Transfer pan to oven, and bake until golden brown, about
25 minutes. Transfer pan to a wire rack to cool.
8. Make glaze: In a medium bowl, whisk together 1 tablespoon milk,
confectioners sugar, and lemon juice. Pipe or ladle glaze over buns,
and serve.
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