Prep 30 mins
Cook 11 mins
I wanted to make hot cross buns but I also wanted a change from the usual cinnamon and raisin spice routine so I crafted this recipe. This yields a light velvety bun with a distinctly different palate. The saffron may seem odd but the rose water seems to balance it out.
- 1 cup water
- 3 tablespoons oil
- 2 tablespoons butter, melted (for basting)
- 1 egg, room temperature
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 cup saco buttermilk baking mix
- 3 1⁄2 cups bread flour
- 1⁄4 cup sugar
- 1 lemon, zest of, minced
- 1 1⁄2 tablespoons ground cardamom
- 3⁄4 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon rose water
- 6 saffron strands, ground
- Mix 2 C of the flour, the sugar, yeast, buttermilk powder, cardamom, ginger and salt in an electric stand mixer.
- Add the oil to the water and heat to 130 degrees F.
- Add the liquid to the dry ingredients and beat with a paddle at medium speed for 6 minutes.
- Add the egg and lemon zest and beat for 3 additional minutes.
- Switch to the dough hook and beat in the remaining flour ¼ C.
- at a time to make a firm dough.
- Knead 7 minutes until the sides of the bowl come clean.
- Place the dough in a lightly greased bowl and turn to grease the top.
- Cover and let rise in 90 degree F oven until"ripe" (approximately 1 hour).
- When dough is ripe, punch down and turn onto a floured surface.
- Shape into 12 balls and place on greased cookie sheet 1 ½ inches apart.
- Cover with a damp paper towels and return to cozy oven for approximately 40 minutes.
- Remove the buns and preheat the oven to 400 degrees F.
- Slash crosses into tops of the buns with a sharp knife.
- Baste with butter.
- Bake 10-12 minutes.
- FIRST GLAZE: Mix saffron and 1 T rose water in a small bowl.
- Stir in ½ C powdered sugar.
- Add additional rose water if the mixture is too stiff.
- While still hot, dip the tops into the glaze and twist ¼ turn then place on rack to cool.
- SECOND GLAZE: Mix ½ C powdered sugar and 1 T lemon juice in a small bowl.
- When the buns are completely cool, drizzle over the cross in the bun.
- *Aword about lemon zest.
- I use fresh lemon zest because it is far better.
- "Storebought" dried lemon peel often contains some of the white portion of the rind which has no oils and a bitter taste.
- s easy to make your own.
- Get an organic lemon if you can.
- Most health food aficionados will tell you that toxins found in pesticides will reside in the skins of treated fruits and vegetables.
- Since we?
- re only using the very outside portion of the rind, it makes sense to avoid that pitfall.
- But even organic lemons are waxed, so you have to vigorously scrub the lemon with a soapy brush under very hot water prior to using it.
- Then simply peel it with a vegetable peeler.
- You will take the aromatic oily rind and leave the white inner rind using this method.
- Then mince it with a sharp knife and it's ready to use.