Hot Cross Buns

As of two weeks ago, I had never attempted to make Hot Cross Buns. This seemed a bit ironic (as I am both a bread-baker and a Christian) so I thought I'd give it a try for Easter. The key elements of this recipe are the butter (lots of it!), eggs (5 of them!), and the addition of allspice. The resulting rolls are rich, slightly sweet, and wonderfully aromatic. A small amount of icing on top launches them into the 'irresistible' category.

Hot Cross Buns
from Crust and Crumb by Peter Reinhart

Sponge:
3 1/2 oz. white bread flour
2 tsp yeast
1 c. buttermilk (at room temperature)

Dough:
19 1/2 oz. white bread flour
1/3 c. sugar
1 tsp. salt
1/2 Tbsp. allspice
1/2 c. unsalted butter (softened)
5 eggs, beaten (cold)
sponge

Mix the ingredients for the sponge.  Cover and allow to sit for 2 hours.  

In a mixer beat together the eggs, butter, salt, and sugar.  Add the sponge.  Gradually add the remaining flour (and extra if necessary). Mix on medium speed for 5 minutes once the dough has pulled away from the sides of the bowl.  Turn onto a floured surface and knead briefly. Cover and let rise for 1 1/2 hours.

Punch the dough down, and divide it into 2 oz. portions.  (Work in quarter batches, and keep the remaining dough covered so that it doesn't dry out.) Roll each portion into a ball and place on a parchment-lined baking pan about 1" apart. Lightly spray with cooking spray and cover with plastic wrap.  Let rise for 1 hour.*  

Preheat the oven to 350 ˚F.  Brush the tops of the buns with a mixture of egg yolk + 1 Tbsp. water.  Bake for 20 minutes, rotating the baking sheet half way through.  Cool completely on a wire rack before decorating the tops with icing. Makes 2 dozen buns.

*Alternatively, you may let the dough rise for 30 minutes, then wrap the pan in plastic wrap, and refrigerate it overnight.  Remove the pan from the refrigerator about 1 1/2 hours before baking, allowing the buns to warm to room temperature first.