HOT CROSS BUNS
Makes 12
Traditionally eaten during Lent and on Good Friday, these soft, slightly sweet spice-and-citrus buns are a quintessential Easter bake.
¾ cup warm whole milk (105° to 110°)
½ cup granulated sugar, divided
2 (0.25 ounce) packages active dry yeast
5⅔ cups plus all-purpose flour, divided
4½ teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup fresh orange juice
⅓ cup unsalted butter, melted
3 large eggs, room temperature and divided
¾ cup chopped candied orange peel
1 tablespoon water
1¼ cups confectioners’ sugar
3 to 4 tablespoons heavy whipping cream
½ teaspoon vanilla extract
1. In a small bowl, combine warm milk, ¼ cup sugar, and yeast; let stand until foamy, 5 to 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2⅔ cups flour, salt, cinnamon, nutmeg, allspice, and remaining ¼ cup sugar. Add yeast mixture and orange juice, and beat at low speed just until combined. Beat in
