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Hot Cross Bun recipe

2 pkgs active dry yeast
1/2 c warm water
1 c lukewarm milk
1/2 c sugar
1/2 tsp salt
1 heaping tsp freshly ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cinnamon
3 large eggs, beaten
6 to 6 1/2 c flour, unbleached, all-purpose
4 T (1/2 stick) unsalted butter, melted
1 c dried currants
1 egg mixed with 2 tsp water

1/4 c confectioner's (powdered) sugar
1 T plus 1 tsp freshly squeezed lemon juice

Dissolve yeast in warm water in a large mixing bowl of an electric
mixer. Stir in the milk and sugar. When there are some bubbles on
top of the liquid, after about 2 minutes, add the salt, cardamom,
allspice, cinnamon, eggs and 3 1/2 c flour. Mix the batter until
it is smooth and elastic, about 5 minutes. Add the melted butter
and mix well. Add 2 1/2 c flour, 1 cup at a time, mixing well after
each additon. The dough should be soft but it shouldn't stick to
your fingers. If it does, add the remaining 1/2 c. flour. Turn
the dough onto a lightly floured surface and knead until it is
smooth and glossy, about 10 minutes. Add the currents and knead
until they are incorporated. Cover the dough with a cloth, and let
rest 15 mins.

Turn the dough onto a lightly floured surface, and knead just until
it's satiny and any air bubbles are released, which should take
just 3-4 mins.

Transfer dough to mixing bowl, cover lightly with cloth and let
rise in a warm spot (70 degrees F) until it has doubled in bulk,
1 1/2 to 2 hours. Punch the dough down, return it to the bowl,
cover and let rise until it is doubled again, about 1 hour.

Line one or two baking sheets with lightly buttered parchment paper.

Turn the dough out onto a smooth work surface, and punch it down.
Divide the dough into 24 equal parts. Roll the pieces between your
hands to form balls, and place them on prepared baking sheets,
leaving about 1/2 inch in between them. Cover lightly with cotton
towel and let rise until doubled in bulk, about 30 mins.

Meanwhile, preheat oven to 375 degrees F.

Brush buns lightly with egg wash, bake in the center of the oven
until they are golden and puffed, about 20 mins. Remove them from
the oven, remove to wire rack and let cool.

To make icing, combine ingredients and drizzle over buns to form
a cross pattern. Serve immediately.


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