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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