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Lemon and Ginger Hot Cross Buns
Lemon and Ginger Hot Cross Buns
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Prep Time:
25 minutes
Total Time:
4 hours
Revamped hot cross buns with zesty lemon-ginger filling and glaze.
Ingredients:
  • 2 cups warm milk (105°F to 115°F)
  • 1/2 cup granulated sugar
  • 1 tablespoon fast-acting dry yeast
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 4 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup finely chopped crystallized ginger
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon finely chopped crystallized ginger
  • 3/4 cup powdered sugar
Instructions:
  • Combine milk, 1/2 cup granulated sugar, yeast, lemon peel, and vanilla in a large bowl. Allow to sit for 5 minutes to dissolve yeast.
  • Combine flour, salt, nutmeg, cinnamon, and 1/2 cup of ginger in a mixing bowl. Use the dough hook attachment to knead until the dough is smooth, elastic, and no longer sticks to the sides of the bowl, which should take about 5 minutes. Grease a separate large bowl with shortening or cooking spray and transfer the dough into it, making sure to coat all sides with grease. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for approximately 1 hour and 30 minutes, or until it has doubled in size.
  • Prepare your 13x9-inch pan by generously greasing the bottom and sides with shortening or cooking spray. Gently press your fist into the dough to deflate it, then divide the dough into 15 equal pieces. Roll each piece into a ball and arrange them in the pan. Loosely cover with plastic wrap and allow the dough to rise in a warm place for about 45 minutes, until it has doubled in size.
  • Preheat oven to 350°F, then bake uncovered for 40-45 minutes until buns are golden brown and sound hollow when tapped.
  • In a small saucepan, combine glaze ingredients and cook over medium heat for about 5 minutes, stirring occasionally, until the sugar is dissolved and the glaze thickens. Brush the warm buns with the glaze and let them cool for about 30 minutes.
  • Combine powdered sugar and a tablespoon of zesty lemon juice in a small bowl. Pipe the tangy icing in a cross shape on each bun using a spoon or a decorating bag.

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