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Orange-Saffron Hot Cross Buns




Source of Recipe


Internet


Recipe Introduction


The mascarpone cheese adds richness to these sweet fruit buns, but butter works fine as well. You can bake the buns ahead and freeze in a freezer container for up to 3 months. Thaw them before adding the icing crosses.



List of Ingredients




1 cup coarsely snipped dried tart cherries or currants
2 tsp. finely shredded orange peel
2 tbsp. orange juice
3½–4 cups all-purpose flour
1 pkg. active dry yeast
1 tsp. ground cinnamon
¼ tsp. ground cardamom or cloves
2/3 cup milk
½ cup mascarpone cheese or butter
1/3 cup sugar
½ tsp. salt
¼ tsp. thread saffron or dash ground saffron
3 eggs
1 egg white, beaten
1 recipe Powdered Sugar Icing
Edible flower petals (optional)



Recipe



Place dried cherries in a small bowl; add orange peel and juice. Set aside.

In a large mixing bowl combine 2 cups of the flour, the yeast, cinnamon, and cardamom; set aside. In a small saucepan heat and stir milk, mascarpone cheese, sugar, salt, and saffron just until warm (120° to 130°) and mascarpone almost melts.

Add milk mixture to flour mixture along with the 3 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cherry mixture and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Dough will be sticky. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour); chill the dough for 6 hours. (Or, omit rising time and chill dough 12 to 14 hours.)

Punch the dough down. Turn dough out onto a lightly floured surface. Cover and let dough rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan and set aside. Divide dough into 16 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls in prepared pan. Cover; let rise in a warm place until nearly double in size (1 to 1¼ hours).

Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine the beaten egg white and 1 tablespoon water; brush over rolls. Bake in a 350° oven for 35 to 40 minutes or until rolls sound hollow when lightly tapped and sides are brown, covering top with foil for the last 10 to 15 minutes to prevent overbrowning, if necessary.

Remove buns from the pan to a wire rack and cool slightly (or leave in the pan for toting). Drizzle Powdered Sugar Icing into the slashes atop each bun. Garnish with edible flower petals, if desired. Serve warm or at room temperature. Makes 16 buns.

Powdered Sugar Icing: In a small mixing bowl combine 1 cup sifted powdered sugar, 1 tablespoon milk or orange juice, and ¼ teaspoon vanilla. Stir in additional milk or juice, 1 teaspoon at a time, until icing is of drizzling consistency.