Time to make the annual Hot Cross Buns for Easter Weekend / Good Friday. This year’s variation is distinctly “New Englandy”: Maple Cranberry. Not too sweet, very flavorful and extremely fluffy. Very pleased with the results!
Ingredients
For the Buns
3/4 cup dried cranberries
2 tablespoons water, plus 3/4 cup warm water (110 degrees)
3 large eggs, plus 1 large egg, lightly beaten
1 teaspoon maple extract
6 tablespoons unsalted butter, melted
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon salt
for the icing
1 cup confectioners’ sugar
4 teaspoons milk
1/2 teaspoon maple extract
Pinch salt
Directions
Combine dried cranberries and 2 tablespoons water in small bowl; cover and microwave until steaming, about 1 minute. Let sit until softened, about 15 minutes. Drain raisins and discard liquid.
Whisk warm water, 3 eggs, maple extract and melted butter together in 4-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, add egg mixture and mix until dough comes together, about 2 minutes.
Increase speed to medium and knead until dough is smooth and elastic, about 10 minutes. Reduce speed to low, add cranberries, and knead until combined, about 2 minutes (dough will be sticky and some raisins may not be fully incorporated into dough at this point; this is OK).
Turn out dough and any errant cranberries onto lightly floured counter and knead by hand to evenly incorporate cranberries into dough, about 1 minute. Form dough into smooth, taut ball; transfer to greased large bowl and cover with plastic wrap. Let rise until doubled in size, 2 to 2 1/2 hours.
Line a cookie sheet with parchment or silpat. Turn out dough onto lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Arrange on prepared sheet and cover loosely with plastic. Let buns rise until nearly doubled in size and starting to press against one another, 1 to 1 1/2 hours.
Adjust oven rack to middle position and heat oven to 350F. Brush buns with beaten egg. Bake until golden brown and centers register at least 190F, 25 to 30 minutes. Transfer pan to wire rack and let buns cool until just warm, about 1 hour.
For the icing, combine all ingredients in bowl until smooth (icing will be very thick). Transfer icing to small zipper-lock bag. Cut off very tip of 1 corner of bag. Make icing crosses on each roll.
