Hot Cross Buns

1. 1

   Make the panettone dough as directed on page 163.

2. 2

   Add the dried fruit and spices to the dough, then mix on the lowest speed with the dough hook, or by hand, for 1 or 2 minutes to evenly distribute the fruit.

3. 3

   If the fruit was soaked overnight, drain off any excess liquid and fold the fruit in by hand.

4. 4

   In this case, you may need to add about 3 1/2 tablespoons (1 oz / 28.5 g) of bread flour to compensate for the moisture in the fruit.

5. 5

   Use a wet bowl scraper or spatula to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour.

6. 6

   Divide the dough into 2- or 3-ounce (56.5 to 85 g) portions.

7. 7

   Shape each into a round roll (see page 25), and place on a parchment-lined baking sheet.

8. 8

   Mist the dough with spray oil, cover loosely with plastic wrap, and proof for about 60 minutes, until the dough just begins to swell.

9. 9

   About 15 minutes before baking, preheat the oven to 350F (177C).

10. 10

    Brush each bun with egg wash just before baking.

11. 11

    Bake for 10 minutes, then rotate the pan and bake for another 8 to 12 minutes.

12. 12

    The total baking time will depend on the size of the buns.

13. 13

    The buns should be golden brown on all sides and sound hollow when thumped on the bottom, and the internal temperature should be about 185F (85C) in the center.

14. 14

    The buns will feel slightly soft and tender if squeezed, but will firm up as they cool.

15. 15

    Cool the buns for about 15 minutes, then drizzle or pipe a cross of fondant glaze on top of each bun.

16. 16

    Cool for an additional 10 minutes before serving.

* Per serving · 4 servings · Values may vary.