Ingredients

The following ingredients have 4 Servings
  • 300 ml (about 1 ¼ cups + 1 tablespoon) whole milk
  • 80 grams (about ½ cup) sugar
  • 7 grams (about 1 ½ teaspoons) active dry yeast
  • 500 grams (about 3 ¾ cups) bread flour or all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 tablespoon orange zest
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 70 grams (about 5 tablespoons) unsalted butter (softened)
  • 140 grams (about 1 cup) dried currants or raisins
  • 75 grams (about ½ cup + 1 tablespoon) flour
  • 5 to 6 tablespoons water
  • 3 tablespoons apricot jam
  • 1 tablespoon water

Instruction

  • In a saucepan, heat the milk with 20 grams of sugar (about 2 tablespoons) until the sugar has dissolved and the milk is starting to steam. Remove from heat and let it cool to lukewarm (100ºF - 110ºF).
  • Stir the active dry yeast into the lukewarm milk. Cover with a towel and let it bloom for 10 minutes, or until it is foamy.
  • In the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, spices and orange zest.
  • With the mixer running on low, pour the milk and yeast, vanilla extract and add the eggs. Let the machine knead this mixture until a dough starts forming, then start adding the butter, one tablespoon at a time.
  • Once the butter is completely incorporated, knead the dough on medium-high for 3 minutes. After 3 minutes, turn the mixer off, cover the bowl with a kitchen towel and let it rest for 15 minutes.
  • Sprinkle the currants over the dough and knead again, on medium-high, for 3 more minutes.
  • Transfer the dough to a proofing container or a bowl covered with a towel. Let it rise for 1 to 2 hours, or until doubled in size.
  • Punch the inflated dough down and divide it into 15 equal parts. Form each part into a smooth ball and place them in a paper towel lined baking sheet, leaving 1 ½ to 2 inches in between them so they can expand. Cover with a towel and let them rise for 30 minutes to 1 hour, or until almost doubled in size.
  • Preheat oven to 375ºF with a rack in the middle.
  • Once the buns are done rising for the second time, make the flour paste by mixing the 75 grams of flour with the water. Add the water one tablespoon at a time, until you achieve a thick but runny consistency that can be piped.
  • Transfer the paste to a piping bag and cut the tip off with scissors. Pipe the crosses onto the buns.
  • Bake the buns for 20 to 25 minutes, or until golden brown on top. Remove from the heat and let them cool slightly.
  • While the buns are baking, heat the jam with water in the microwave for 15 seconds. Strain into a bowl and them brush on the warm buns.
  • Let the buns sit for 10-15 minutes so the glaze can set, then serve!