Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Ingredients BUNS 1 cup warm Milk, 110°F 4½ tsp Bob’s Red Mill® Active Dry Yeast (or two 7g yeast packets) 3–3½ cups Bob’s Red Mill® All-Purpose Flour ½ cup Bob’s Red Mill® Cane Sugar ¾ tsp Salt ½ tsp ground Cinnamon ¼ tsp ground Nutmeg ¼ tsp ground Ginger ¼ cup Butter, melted and cooled 1 Egg 1 ½ tsp Vanilla Extract ½ cup Dried Currants WASH 1 Egg 1 Tbsp Water ICING 2 cups Powdered Sugar 2 Tbsp Milk 1 tsp Vanilla Extract Instructions BUNS Combine warm milk and yeast in a large mixing bowl. Let sit for 5 minutes while yeast dissolves. Meanwhile, combine 3 cups flour, sugar, salt and spices in a bowl and set aside. Add butter, egg, vanilla and flour mixture to the yeast mixture. Mix until a shaggy dough forms. Add currants and knead until dough is smooth and elastic, about 9 minutes in a stand mixer at medium speed, or 10–15 minutes by hand. Add remaining ½ cup flour only if needed to make a workable dough. Shape dough into a ball and place in a large bowl lightly coated with oil. Turn dough once to coat both sides. Cover and let rise in a warm place until doubled in size, 60–90 minutes. Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and divide into 12 equal pieces, about 2 oz per piece. Shape each piece into a tightly formed ball and place on the baking sheet. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375°F. WASH Combine egg and water in a small bowl and mix well. Gently brush the top and sides of each bun with egg wash. Bake buns until golden brown, about 25 minutes. Let cool at least 30 minutes before icing. ICING Combine powdered sugar, milk and vanilla. Mix until smooth. Drizzle or pipe a cross on top of each bun. Makes 12 buns. HOT CROSS BUNS “HALF FOR YOU AND HALF FOR ME, BETWEEN US TWO SHALL GOODWILL BE.” TRADITION HOLDS THAT SHARING A HOT CROSS BUN WITH A FRIEND GUARANTEES FONDNESS AND FELLOWSHIP THROUGHOUT THE YEAR.