These lightly sweet yeasted buns are delicately spiced and studded with plump currants. Synonymous with the Easter holiday, a cross is marked on top of each bun and they are traditionally eaten in reverence on Good Friday.
3cups all-purpose flour, plus up to 1 cup more (120g)
3/4teaspoonfine salt
1/2teaspoongrated nutmeg
1/2teaspoonground cinnamon
1/4teaspoonground ginger
1largeegg plus 1 tablespoon water beatenfor egg wash
Flour cross option
1/3cupall-purpose flour, sifted
4-6tablespoonswater
1/3cupapricot jammelted, optional
Icing cross option
2cupsconfectioners' sugar, sifted
2tablespoonsmilk
1/4teaspoonfinely grated lemon zest
1teaspoonpure vanilla extract
Instructions
Place the currants in a microwave-safe bowl and pour over the orange juice or wine; stir. Heat for 1 minute in the microwave; let stand until plumped, about 1 hour.
Combine the water and milk in the large bowl of a standing mixer. Sprinkle in the yeast and add a pinch of the sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the bowl, about 10-15 minutes. Using the paddle attachment mix in the butter, egg yolk and vanilla into the yeast mixture.
In a separate bowl, whisk together 3 cups of the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Add to the yeast mixture and mix using the paddle attachment or a wooden spoon to make a thick, shaggy, and slightly sticky dough. Drain the currants and stir them in.
Switch to the dough hook and set a timer for 8 minutes. Knead on medium low while adding additional flour to the bowl until the dough is elastic but still a little sticky (it should not cling to the top of the bowl, but may cling a little at the bottom of the bowl). Alternatively, Turn the dough onto a floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball. Coat a large bowl with butter. Put the dough in the bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour to 1 hour 30 minutes.
To form the rolls, turn the dough out of the bowl and pat into a rectangle about 16 x 8 inches. Divide the dough into 12 equal portions, about 2.5 ounces each, with a pizza wheel or sharp chef’s knife. Bring the edges of a dough piece together and pinch together. Turn seam side-down on the work surface and cup lightly in your hand; roll bun in a circular motion until a tight bun is formed. Transfer to a large parchment-lined baking sheet; repeat process with remaining dough pieces. Space the buns 2 inches apart on the baking sheet. Cover with plastic wrap and let rise for 45 minutes, or until doubled.
Preheat the oven to 375F. Remove the plastic wrap and brush the tops of the buns with beaten egg wash.
For the flour cross option, whisk the flour and 4 tablespoons of water together in a small bowl. Add more water if needed to make a pipeable batter. Transfer the mixture to a piping bag or a zip-top bag with a small hole snipped in one corner. Pipe a cross over each bun. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes. Glaze with melted apricot jam while hot, if using.
For the icing cross option, stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice in a thick cross shape over the top the baked and cooled buns.