Hot Crossed Buns

1. 1

   Plump raisins/craisins: In a small bowl, cover the raisins, dried cranberries, or currants with very hot water, and soak for 15–20 minutes. Drain, pat very dry, and set aside. Meanwhile, you can proof the yeast:

   20 min

MAKE DOUGH

1. 2

   Proof the yeast: Whisk the milk, yeast, and 1 teaspoon of the brown sugar together in the bowl of your stand mixer. Rest for 10 minutes. The mixture should be foamy; if not, start again (either your milk was too hot, or your yeast is too old).

   10 min
2. 3

   Add ingredients: Add the remaining 2/3 cup of brown sugar, 1 cup of flour, butter, egg, vanilla, zest, and spices. Using the dough hook, mix on low speed for 30 seconds, then scrape down the sides of the bowl with a rubber spatula.

   30s
3. 4

   Add flour: With the mixer on low speed, gradually add the remaining flour, then the dried cranberries/raisins/currants and chocolate chips.

4. 5

   Knead the dough: We will knead the dough for 5 minutes in total. To start, beat on low speed for 2 minutes. At this point, the dough should be starting to pull away from the sides of the bowl and barely stick to your fingers. If not, add flour 1 tablespoon at a time, just enough so the dough comes away from the side of the bowl (there will still be some dough on the sides, but most of it will be on the hook). Do not add more flour than necessary, as this will make the buns dry.

   5 min
5. 6

   Finish kneading: Increase the speed to 3/4 and mix for 3-4 additional minutes, until a soft, smooth elastic dough forms that doesn’t break when stretched.

6. 7

   Hand kneading: If you don’t have a stand mixer, dust a work surface with flour and knead by hand for 10 minutes, or until a soft, smooth elastic dough forms that doesn’t break when stretched.

   10 min

FIRST RISE

1. 8

   Prep bowl: Lightly spray a large mixing bowl with nonstick spray or grease with oil. Form the dough into a ball, then place it in the bowl and turn to coat all sides with the oil. Spray some plastic wrap with cooking spray, then cover the bowl with a kitchen towel.

2. 9

   1st Rise: Allow the dough to rise in a relatively warm environment until doubled in size, about 2-3 hours.

3. 10

   Tip for creating a warm environment: Preheat your oven to 170–200°F for just 1–2 minutes, then turn it off before placing the covered dough inside — you’re aiming for a cozy proofing environment around 75–85°F, not a hot oven.

FORM BALLS

1. 11

   Prep pan: Line a 9 x 13″ baking pan with parchment paper with overhanging edges on the long sides.

2. 12

   Note: Some of the chocolate chips may be melty, which is delicious!

3. 13

   Divide dough: Transfer the dough to a lightly floured work surface. Shape it into a long log (any dimensions), then cut it into 12 equal pieces. Eyeball it, or weigh the dough with a kitchen scale for more uniform rolls and cooking.

4. 14

   Make balls: Gently pull the edges of the dough down and tuck them under, pinching them together at the bottom to create surface tension and a smooth top surface. Then, lightly roll the dough, seam-side down, into a smooth, tight ball and place it in the prepared baking dish. Repeat with the remaining dough.

SECOND RISE

1. 15

   Cover rolls: Spray a piece of cling wrap with nonstick cooking spray, then loosely cover the rolls with the cling wrap, followed by a kitchen towel.

2. 16

   2nd Rise: Return to a relatively warm environment and rise for about 1 hour, until almost doubled in size.

3. 17

   Preheat the oven to 350°F for the last 15 minutes.

Pipe CROSSES

1. 18

   Make paste: In a small bowl, whisk the flour and water into a thick, yet pipable paste. Transfer to a small ziplock bag, then snip a small corner.

2. 19

   Make crosses: Pipe a line down the center of each row of buns, then repeat in the opposite direction to create crosses. Go slow with continuous, consistent pressure so it pipes smoothly and hugs the curves.

BAKE

1. 20

   Bake at 350°F for 20-25 minutes or until golden brown on top. In the last few minutes, you can make the glaze (below).

   20 min
2. 21

   Transfer: Remove from the oven and let the rolls cool for a few minutes, then use the overhang to transfer them to a cooling rack.

Glaze

1. 22

   Make the Glaze: Whisk the ingredients together in a medium bowl, then brush over the rolls while they’re still warm.

2. 23

   Serve while warm!