CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689570a   
   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 (Saveur)   
    Categories: Breads, Fruits, Citrus   
         Yield: 10 servings   
       
         1    Lemon   
         1    Navel orange   
         1 c  Sugar   
       3/4 c  Currants   
       1/8 ts Allspice   
       1/8 ts Cinnamon   
       1/8 ts Nutmeg   
     1 1/2 ts Active dry yeast   
         1 c  Milk; @ 115ºF/46ºC   
         2 c  A-P flour; more for dusting   
         2 c  Bread flour   
       1/2 c  Sugar   
         2 ts Kosher salt   
         6 tb Unsalted butter; softened   
              More for greasing   
         2    Lf Eggs; lightly beaten   
       1/4 c  Orange marmalade   
       1/4 c  Confectioners sugar   
       
     Remove sections of the lemon peel in 1-inch strips and,   
     using a paring knife, trim off any of the white pith.   
     Julienne the strips and repeat the process with the   
     orange. Combine sugar and 1 cup of water in a 1-qt.   
     saucepan over high heat; bring to a boil and cook until   
     sugar has dissolved, 1-2 minutes. Reduce heat to   
     medium-low and add lemon and orange pieces; simmer for 8   
     minutes. Remove from heat and cool. Drain and combine   
     with currants and spices; set aside.   
        
     In the bowl of an stand mixer fitted with the dough   
     hook, combine yeast and milk; let sit until foamy, about   
     10 minutes. Add the butter, half the eggs, and the dry   
     ingredients; mix on low speed for 8-10 minutes, until a   
     smooth dough forms. Remove from bowl and place on a   
     lightly floured surface; fold in the fruit mixture,   
     working until just evenly distributed. Place the dough   
     in a lightly greased bowl, cover with a kitchen towel,   
     and let rise until doubled in size, about 60-80 minutes.   
        
     Divide dough into 10 equal sized pieces; working with   
     one piece at a time, roll into balls. Place balls onto a   
     sheet tray lined with parchment paper; cover with a   
     kitchen towel and let rise again until doubled in size,   
     about 45 min.- 1 hour.   
        
     Set oven @ 325ºF/165ºC.   
        
     Combine remaining egg with 1 tbsp. water; lightly brush   
     each roll with egg wash. Bake for 20 minutes, rotating   
     halfway. Remove from oven and cool for 15 minutes.   
        
     In a 1 qt. saucepan over low heat, combine orange   
     marmalade and 1 tbsp. water; stir until marmalade   
     loosens. Brush each roll with the marmalade glaze and   
     let stand an additional 10 minutes until glaze sets.   
        
     Combine the confectioners' sugar with 2 tsp. water. Pour   
     into a piping bag and pipe crosses on rolls. Serve warm.   
        
     Make 10 buns   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Kale blocks cellphone tower Corona virus cancer.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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   PATH: 18/200 229/426