Hot Cross Buns

While not traditional for my family, hot cross buns are very popular in the area where I live- so they make a guest appearance at the easter table. Some are more breadlike and some are more sweet with crosses made of icing, so mine are a kind of intermediate that's not too sweet, uses a pastry cross, and has lots of spices, orange zest and currants. 

I glazed mine with an Azerbaijani white cherry jam, but any light-coloured jam can be used. you can also skip the crosses and just make these any-occasion buns. I imagine they'd make really good bread pudding. 

Hot Cross Buns
Adapted from I Love Bake

500 g. Bread flour
1 1/2 Tsp. Gingerbread spices
1 Tsp. Salt
75 g. Demerara or regular sugar
21 g. Fresh yeast, or 2 1/4 Tsp. Active dry yeast
300 ml. Milk
50 g. Butter
1 Egg
Zest of 1 orange
1 TBSP Oil
50 g. Candied orange peel
80 g. Currants

For the Pastry Crosses:
1/2 C. Water
75 g. Flour

Apricot jam or marmalade, to glaze (optional)

Sift together flour, salt, spices and add sugar.

Bring milk to a rolling boil. Remove from heat and add butter to melt. Add orange zest and let cool until lukewarm.

Dissolve yeast in milk mixture and add to the flour mixture, along with the egg and oil. Knead until smooth, then add currants and peel and knead until well incorporated. Let rise in a covered, greased bowl for 1 hour.

Divide into 12-15 round balls. Shape into buns and cover. Let rise 30-60 minutes.

Preheat oven to 200℃.

Mix pastry cross ingredients well with a fork and pour into a pastry bag with the tip cut off. Pipe the mixture in a cross shape onto each bun.

Bake for 15-20 minutes. Glaze with warmed jam or marmalade, if desired.