Recipe Submitted by : Gregs Kitchen

Ingredients :

Sponge
1/2 cup milk
2 1/2 teaspoons active dry yeast
1/2 cup all-purpose flour

Dough
1 2/3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 tablespoons unsalted butter , softened, cut into 10 pieces
1 large egg
2/3 cup raisins, currants or candied fruit

Glaze
2 tablespoons sugar
1 tablespoon water

Icing
2/3 cup powdered sugar
2 teaspoons water

Method :

  • Line 1 cookie sheet with parchment paper or coat with butter or spray.
  • Heat the milk in a small saucepan until it is just lukewarm, no more than 110°, then pour the warm milk into a medium bowl and whisk in the yeast.
  • Stir in the flour and cover the bowl with plastic wrap. Let the sponge ferment until it is bubbly, about 15-20 minutes.
  • Once the sponge is ready, prepare the dough: combine flour, sugar, salt, and spices in a bowl of your electric stand mixer and stir well to mix.
  • Place on the stand mixer with the paddle attachment and add the butter.
  • Mix until the butter is worked in well.(about 2 minutes.)
  • Remove the bowl from the mixer and scrape in the sponge; add the egg and return to the mixer with the paddle.
  • Mix on lowest speed for 2 minutes; stop mixer and allow dough to rest for 10 minutes.
  • Mix the dough again on medium speed until it is smooth and elastic, about 2 minutes.
  • Decrease speed to lowest and add the currants or raisins and candied fruit; mix until they are evenly distributed throughout the dough.
  • Scrape the dough into a buttered bowl and turn the dough over so that the top is buttered.
  • Cover the bowl with plastic wrap and let dough rise until it is doubled in size, about 1 hour.
  • Turn the risen dough out onto a lightly floured work surface and press it into a rough square; divided the dough into 12 equal pieces with a knife or bench scraper.
  • Round each piece by pressing it under the palm of your hand as you rotate your hand around the dough.
  • Arrange the buns on the prepared pan and press a cross into the top of each bun with the back of a blade of a table knife.
  • Cover the pan with a towel or buttered plastic wrap and allow the buns to rise until they are almost doubled, about 45 minutes.
  • About 15 minute before the buns are completely risen, set a rack in the middle of the oven and preheat oven to 375°.
  • Bake the buns until they are deep golden and feel light, about 15-20 minutes.
  • Just before the buns are finished baking, bring the sugar and water for the glaze to a boil; brush the glaze on the buns as soon as they come out of the oven.
  • Remove buns from pan and put on cooling rack to cool.

Icing:

  • Combine the powdered sugar and water in a small saucepan and stir well to mix.
  • Place over low heat, and stir until the icing is just warm to the touch.
  • Scraped the icing into a paper cone or a small plastic bag and snip the corner.
  • Pipe a cross on the top of each cooled bun, following the indentation made before baking; let the icing dry for 30 minutes before serving.
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