Double Glazed Hot Cross Buns

Name: Double Glazed Hot Cross Buns
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Yield: 12 Buns
Ingredients: 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

Submitted by Guy T

"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."

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Ready In:: 41mins
Ingredients:: 16
Yields:: 12 Buns

ingredients

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
GLAZE INGREDIENTS
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon rose water
6 saffron strands, ground

directions

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.
It?
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.