Anyhow, behold the slightly out of focus shot I snapped on my cell phone of those tasty buns. We had them at tea time with butter and the last of last year's strawberry jam. In a stroke of genius, I made the crosses from a tube of marzipan paste I've had sitting in my cupboard for some time. Delicious.
Hot Cross Buns(We're a family of three so this recipe for six buns is perfect. For double the buns, simply double the recipe.)
6 Tblsp. unsalted butter
1/2 cup whole milk
1/4 cup sugar
2 1/4 tsp. active dry yeast
1/2 Tblsp. sea salt
zest of 1 lemon
zest of 1 orange
2 3/4 cups flour
3/4 cup currants
-Butter a ceramic bowl and set aside. Place milk in a saucepan and warm over medium heat until it reaches 110°. Using a dough hook in an electric mixer, combine milk, sugar, yeast, salt, butter, zests and eggs. Add flour and mix until dough forms a soft, sticky ball. Continue kneading for about four minutes more. Add currants and knead to evenly distribute.
-Turn the dough onto a floured surface. Knead it briefly and shape it into a ball. Place it in prepared bowl and turn it to coat with the butter. Cover and let the dough rise in a warm location until doubled in size (about two hours).
-Turn dough onto a floured work surface. Knead briefly and roll into a log. Divide the log in half then cut each half into three equal pieces (making six buns). Shape each piece into a ball. Place onto a baking sheet lined with parchment paper leaving a few inches between buns. Cover and let the buns rise in a warm location until doubled in size (1 1/2 to 2 hours).
-Preheat the oven to 375°. Roll the marzipan paste flat between two sheets of wax or parchment paper then cut into 1/4" strips. Using the strips, lay crosses onto each bun. Bake until golden brown (18 to 25 minutes). Cool on a wire rack.
-Serve warm on Good Friday.