CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66895707   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hot Cross Buns (NYT)   
    Categories: Breads, Fruits   
         Yield: 12 servings   
       
   MMMMM---------------------------DOUGH--------------------------------   
     1 1/4 c  (300 g) whole milk   
     2 1/4 ts (7 g) env active dry yeast   
       1/4 c  (50 g) + 1 ts granulated   
              - sugar   
     3 2/3 c  (500 g) bread flour; more if   
              - needed   
         1 ts Ground cinnamon   
         1 ts Ground ginger   
       1/2 ts Ground cardamom   
         1 ts Fine salt   
         4 tb (56 g) unsalted butter; more   
              - for the bowl and pan   
         1 lg Egg   
       3/4 c  (120 g) raisins   
       1/2 c  (78 g) diced candied orange   
              - peel   
      
   MMMMM--------------------------TOPPING-------------------------------   
     1 3/4 ts Orange blossom water (opt)   
       1/3 c  (50 g) bread flour   
         1 tb Granulated sugar   
       
     MAKE THE DOUGH: Heat the milk in a small saucepan over medium until   
     steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to   
     a small bowl and let cool to 115ºF/46ºC if needed, about 1 minute. It   
     should feel lukewarm if you stick your finger in it. Stir in the   
     yeast and 1 ts sugar. Let stand until foamy, about 5 minutes. If the   
     yeast doesn't foam, it's dead and won't help the dough rise. (You'll   
     have to buy some more and start over if this happens.)   
        
     Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon,   
     ginger, cardamom and salt in a large bowl or the bowl of a stand   
     mixer. Add the butter to the milk in the saucepan and stir until it   
     melts.   
        
     When the butter has melted and the milk mixture is lukewarm, pour it   
     into the dry ingredients, along with the yeast mixture and egg. If   
     using a stand mixer, beat with the dough hook on medium-low speed   
     until a smooth elastic ball forms, scraping the bowl and hook   
     occasionally, about 10 min. The dough should feel sticky but not   
     stick to your hands. If working by hand, mix the ingredients with   
     your hand until a shaggy dough forms, then knead in the bowl to form   
     a shaggy ball. Transfer to a work surface and continue kneading until   
     smooth & elastic, about 15 minutes. You shouldn't need to flour your   
     surface, but, if the dough is sticking to it, lightly flour as needed.   
        
     Add the raisins and candied orange peel to the dough and knead them in   
     until evenly distributed. Form the dough into a ball.   
        
     Generously butter a clean large bowl and transfer the dough ball to   
     it. Turn the ball to coat with the butter, then cover the bowl with a   
     clean kitchen towel. Let the dough rise until double, 1 1/2 hours.   
        
     Butter a 9" by 13" cake pan. Turn the dough out onto a clean work   
     surface and divide into 12 even pieces (90 to 100 g each) with a   
     bench scraper, sharp knife or your hands. Form a piece into a ball by   
     folding it over itself and pulling the stretchy dough over the fruit   
     bits so they're not sticking out. Once you have a smooth ball, pinch   
     the seam at the bottom shut and place seam side down on the surface.   
     Cup your hand over the ball and move your hand quickly in a circular   
     motion to tighten the ball into a perfect round. Place in the   
     prepared pan. Repeat with the remaining dough and arrange the balls   
     in a 3-by-4 grid, spacing evenly apart. At this point, you can cover   
     the pan tightly in plastic wrap and refrigerate for up to 1 day.   
        
     Open a large, clean unscented produce, recycling or garbage bag and   
     slip the pan into it. Fill a tall glass with hot water, place next to   
     the pan in the bag and tie the bag shut. (This creates a warm, steamy   
     environment for the dough to rise.) Let the balls rise until their   
     sides are touching, about 1 1/2 hours (longer if the dough has been   
     chilled).   
        
     When the dough is almost done rising, set the oven @ 400ºF/205ºC.   
        
     PREPARE THE TOPPING: If using orange blossom water, stir 1 1/2 ts   
     into 1/4 c/60 grams water in a small bowl. Add the flour, stir into a   
     smooth paste. Transfer to a pastry bag or resealable plastic bag and   
     snip a 1/3" hole in one corner. Pipe lines across the centers of the   
     balls in one direction and then again in the opposite direction so   
     that each ball has a cross.   
        
     Bake until risen and browned, 20 to 22 minutes. While the buns are   
     baking, heat the sugar and 1 tablespoon water in a small saucepan   
     over medium until the sugar dissolves. Remove from the heat and stir   
     in the 1/4 ts orange blossom water, if using. As soon as the buns   
     come out of the oven, brush the syrup evenly over them. Serve hot,   
     warm or at room temp.   
        
     By: Genevieve Ko   
        
     Yield: 12 buns   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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