HOT CROSS BUN

Ingredients

* 1/2 cup water


* 1/2 cup milk


* 1/2 cup sugar


* 4 1/2 teaspoons active dry yeast 


* 1/3 cup unsalted butter, melted, plus as needed


* 1 large egg yolk


* 1 1/2 teaspoons pure vanilla extract


* 3 cups all-purpose flour (I used wheat flour )


* 3/4 teaspoon fine salt


* 1/2 teaspoon ground cinnamon


* 1/4 teaspoon ground ginger


* 1/2 cup raisins and sweetened ginger cubes  


* 1 egg beaten, for brushing


For the icing/glaze:


* 1 cup confectioners' sugar, sifted


* 2 tablespoons milk


* 1/4 teaspoon finely gated lemon zest


* 1 teaspoon pure vanilla extract



Directions

Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.

Whisk the butter, egg yolk and vanilla into the yeast mixture.

Whisk the flour, the remaining sugar, salt, cinnamon and ginger powder in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in the raisins and sweetened ginger cubes . Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.

Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. 

To form the rolls: Turn the dough out of the bowl and pat into a big roll. Divide the dough into 12 equal portions, with a pizza wheel or bench scraper. 

Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with plastic wrap and set aside in a warm place until the rolls rise more than doubled in size, about 45 minutes.

Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.

Remove the plastic wrap and brush the tops of the buns with beaten egg. 

Bake rolls until golden brown and puffy, with 180 degrees F, about 25 minutes. ( adjust the temperature settings according to your oven ). 

For the glaze: 

Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.