Chef John's Hot Cross Buns

Recipe View Step 1: Infuse the Currants (2 hours): Gently heat the rum in a small saucepan until it steams. Submerge the currants in a bowl, then douse them with the heated rum, allowing them to plump and soak for at least 2 hours. Once softened, drain the currants, saving the rum for another culinary adventure.

Recipe View Step 2: Activate the Yeast (15 minutes): In the bowl of a stand mixer, combine the warm milk, 1/4 cup of bread flour, and yeast. Allow this mixture to stand until frothy bubbles rise to the surface, indicating the yeast's activation—about 15 minutes.

Recipe View Step 3: Create the Dough (15 minutes): Add the sugar, beaten egg, lemon zest, orange zest, cinnamon, salt, cardamom, and nutmeg to the yeast mixture. Incorporate the melted butter, then gradually add the remaining bread flour, mixing with a dough hook until the dough cleanly pulls away from the bowl's sides and becomes slightly elastic. Knead for approximately 10 minutes until the dough is soft, shiny, and smooth. Shape the dough into a ball and place it on a lightly floured surface.

Recipe View Step 4: Incorporate the Currants (10 minutes): Flatten the dough into a large oval, about 1/2-inch thick. Evenly distribute the strained currants over the dough's surface. Fold the dough into thirds, then repeat the folding in the opposite direction. Reshape the dough into a round ball. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size—about 2 hours.

Recipe View Step 5: Shape the Buns (30 minutes): Gently deflate the dough and transfer it to a lightly floured surface. Flatten it into an even shape and divide it into 16 equal pieces using a bench scraper. Roll each piece into a smooth ball and arrange them evenly on a silicone-lined baking sheet. Allow them to rise for about 15 minutes.

Recipe View Step 6: Pipe the Crosses (30 minutes): In a mixing bowl, whisk together the 1/3 cup of all-purpose flour with the 1/4 cup of water until you achieve a thick yet pipe-able consistency. Transfer this mixture to a piping bag and carefully pipe a cross atop each risen bun. Let the buns rise again until doubled in volume—about 15-20 minutes.

Recipe View Step 7: Bake the Buns (15 minutes): Preheat your oven to 425 degrees F (220 degrees C). Bake the buns until they are beautifully golden brown, approximately 15 minutes.

Recipe View Step 8: Prepare the Glaze (10 minutes): While the buns bake, combine the sugar and water for the glaze in a saucepan. Simmer over medium heat until the sugar is fully dissolved and the mixture begins to thicken, reaching about 225 degrees F (110 degrees C). Remove from heat.

Recipe View Step 9: Glaze and Cool (10 minutes): Let the baked buns cool on a rack for 5 minutes before lightly brushing the warm glaze over their tops. Enjoy these delightful treats warm or at room temperature.