Chef John's Hot Cross Buns

1. 1

   Make the dough: Warm the rum in a small saucepan until it is steaming. Put the currants in a small bowl and pour the steaming rum over them; let sit for about 2 hours to soften. Drain and save the liquid for another use.

2. 2

   Whisk the warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles begin to rise to the surface, about 15 minutes.

3. 3

   Add the sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add the melted butter, then spoon in most of the remaining bread flour (you might not need it all).

4. 4

   Mix with the dough hook until the dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until the dough is soft and shiny, about 10 minutes. Remove the dough from the dough hook and shape it into a ball. Transfer to a lightly floured work surface.

5. 5

   Flatten the dough into a large oval about 1/2 inch thick. Sprinkle the strained currants evenly over the surface. Fold the dough into thirds, then turn and fold into thirds again. Reshape the dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a warm, draft-free spot until doubled in volume, about 2 hours.

6. 6

   Gently press the dough down with your fingertips. Move it to a lightly floured work surface and flatten into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece into a round ball. Arrange them evenly on a silicone-lined baking sheet. Let rise for 15 minutes.

7. 7

   Stir 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of each risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.

8. 8

   Preheat the oven to 425 degrees F (220 degrees C).

9. 9

   Bake the buns in the preheated oven until golden brown, about 15 minutes.

10. 10

    Meanwhile, make the glaze: Bring the sugar and water to a simmer over medium heat. Cook until the sugar dissolves and the mixture starts to thicken, or until it reaches 225 degrees F (110 degrees C). Remove from the heat.

11. 11

    Let the buns cool on a rack for 5 minutes before glazing. Lightly brush the glaze over the tops of the buns.

• Calories 200.18 kcal — Moderate 10%
• Protein 4.83 g ⌄ Low Source 10%
• Carbohydrate 27.42 g 10%
• Total Fat 6.32 g — Moderate 8%
• Saturated Fat 3.94 g — Moderate 20%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 30.06 mg — Moderate 10%
• Sodium 16.13 mg ⌄ Low Source 1%
• Dietary Fiber 1.43 g ⌄ Low Source 5%
• Total Sugars 5.9 g --
• Added Sugars 0.15 g ⌄ Low Source 0%
• Calcium 14.47 mg ⌄ Low Source 1%
• Iron 1.2 mg ⌄ Low Source 7%
• Potassium 42.94 mg ⌄ Low Source 1%
• Vitamin A 8.13 mcg ⌄ Low Source 1%
• Vitamin C 0.85 mg ⌄ Low Source 1%
• Vitamin D 0.2 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Alcohol 🚫🍷