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
 
MMMMM