Professor Butter Beard’s Hot Cross Buns
One dozen buns
Magic Tangzhong:
2/3 cup water
1/3 cup all-purpose flour
Buns:
½ cup dried currants (soaked overnight)
5 ounces white chocolate chips
¼ cup whole milk
1 Tbsp honey
1 whole egg and one additional yolk
1 tsp vanilla paste
2 Tbsp granulated sugar
Zest of one orange
2 ½ cups bread flour
2 tsp dried yeast
1 tsp fine sea salt
6 Tbsp unsalted butter, room temperature
Glazing syrup (juice of the orange and ¼ cup granulated sugar, brought to a simmer and cooled)
1) Tangzhong: Off the heat, in a small saucepan, whisk together the water and all-purpose flour. Cook over medium-low heat, whisking constantly until very thick. Using a spatula, move the Tangzhong to the bowl of a standing mixture with the paddle and mix on low until room temperature.
2) In a small bowl, whisk together the milk, honey, eggs and vanilla paste. Add to the cooled Tangzhong and mix until evenly combined.
3) In a medium bowl, first whisk together the sugar and orange zest. Add the bread flour, yeast and salt and whisk again. Switch to the dough hook and add the dry to the wet. Mix on low until a smooth dough forms, 4-5 minutes. Slowly add the butter, one Tbsp at a time until completely incorporated. Fold in the drained currants and white chocolate. Scrape the dough into a greased bowl, cover with plastic and let rise 1 ½ hours.
4) Divide the dough into twelve portions and shape into rounds with the curve of your hand. Nestle them into your baking pan, cover and let rise another hour.
5) Preheat your oven to 375 degrees.
6) If you are creating a cross, whisk together ¾ cup all-purpose flour, 1 tsp granulated sugar and ½ cup water until smooth. Using a piping bag to create a cross over the proofed buns.
7) Bake the buns on the center rack for 15 minutes, rotate the pan and bake for an additional 8-10 minutes until golden brown. Cool the buns (in the pan) for five minutes, brush with the glazing syrup, and sprinkle with sanding sugar or chopped pistachios.
