British Hot Cross Buns

Recipe View 15 mins Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a large bowl. Whisk 1/2 cup flour and yeast into warm milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.

Recipe View 2 mins Place 1 2/3 cups flour, white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer fitted with the paddle attachment; turn the mixer onto low speed for a few seconds to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.

Recipe View 15 mins Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop the mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. Mix currants and citron into dough on the lowest speed until evenly distributed, about 1 minute.

Recipe View 1 hrs Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.

Recipe View 45 mins Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.

Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C).

Recipe View 15 mins Bake buns in the preheated oven until deep golden brown, about 15 minutes.

Recipe View 20 mins Meanwhile, make glaze: Bring white sugar and water to a boil in a small saucepan. Remove buns from the oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.

Recipe View 30 mins Make icing: Stir together confectioners' sugar and remaining 2 teaspoons water in a small bowl; heat icing mixture in the microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag and pipe a cross over fully cooled buns; allow icing to dry for 30 minutes.