| Servings |
buns
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Ingredients
Dough
- 1 tbsp dry active yeast
- 1/2 cup granulated sugar
- 1 1/2 cups warm milk (warmed to about 150°F - 155°F)
- 4 1/4 cups bread flour
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 1/2 cups raisins or dried currants
- 1 orange zested
- 5 tbsp Hojiblanca EVOO
- 1 egg
Crosses
- 1/2 cup bread flour
- 5 tbsp water
Glaze
- 1 1/2 tbsp apricot jam
- 1 tsp Apricot White Balsamic Vinegar
- 2 tsp water
Ingredients
Dough
Crosses
Glaze
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Instructions
- Combine yeast, sugar, and warm milk in a medium bowl, and set aside to allow the yeast to bloom (appx. 5-10 minutes).
- In a bowl of an electric stand mixer, fitted with the dough attachment, combine flour, cinnamon, salt, nutmeg, ginger, raisins, and orange zest. Gently stir with the dough hook to incorporate.
- With the mixer set on low, add the Hojiblanca EVOO and egg.
- Once those ingredients have been combined, slowly pour in the yeast milk mixture. Once all the milk has been incorporated into the dough, increase the mixer speed to medium-low, working the mixture into a slightly sticky dough (you're aiming for the dough being able to pull away from the sides of the bowl). If the dough does not pull away from the sides of the bowl (this would mean it is sticky), add a tablespoon of flour (as needed) until the consistency is reached.
- Transfer the dough to another bowl, cover with plastic wrap, and set aside in a warm spot to rise (doubling in size) for appx. 1 hour.
- Once risen, remove the dough from the bowl and onto a lightly floured work surface. Knead for 1-2 minutes and then evenly cut the dough into 12 equal portions. Roll into balls.
- Line a 13x9 inch baking pan or casserole dish with parchment paper and lightly spritz with nonstick spray (you can also lightly it up with some Hojiblanca EVOO).
- Place dough balls, slightly spaced, in the pan/dish. Lightly spray or brush the rolls with nonstick spray/olive oil and cover with plastic wrap. Return the pan to the same warm place and let it rise for another 30 minutes.
- Meanwhile, preheat oven to 350°F.
- To make the cross, whisk together the bread flour and water in a small bowl to create a thick paste. Place this paste in a piping bag and set aside.
- Once the rolls have risen slightly, remove plastic wrap and pipe an 'x' on each roll using the flour paste.
- Place buns in the oven and bake for 20-25 minutes or until golden brown and puffy. Remove from the oven and set aside.
- To make the glaze, place the apricot jam, Apricot White Balsamic Vinegar, and water in a small bowl, and microwave for 20-30 seconds (or until runny). Brush the glaze over the still warm buns. Serve immediately.