Hot Cross Buns

• Warm the milk to 100°. Pour the milk into your mixing bowl and stir in the packet of active yeast and about 1/3 cup of the flour. Mix it to combine all of the ingredients, and set in a warm place to allow the yeast to develop. This should take 10 to 15 minutes. The mixture will form bubbles an increase a bit in volume.
• While the yeast is developing weigh (measure) your raisins, orange peel and citron. If the raisins are a bit dry pour a few teaspoons of orange juice or rum over them to rehydrate.

  Measure out the salt and spices and mix into your remaining 3 and 2/3 cups of flour
• Once the yeast mixture has started to develop (should have bubbles breaking through the top) add the orange blossom water and vanilla extract along with the beaten eggs, flour, sugar, salt and spices.
• Fit your mixer with the dough hook and knead the dough for 5 minutes. It will be quite soft and sticky.
• Cut the room temperature butter into 8 pieces (1 tablespoon size pieces), and while the mixer in running on a slow speed, add one at a time. Each piece should be completely absorbed into the dough before adding the next.
• Toss the raisins, (if you have soaked the raisins, drain of any excess liquid) orange and citron peel with a tablespoon of flour (this will help keep the pieces separate and more easily distributed throughout the dough)
• With your mixer running at a slow speed, add the raisins, orange and citron peel. Mix for another 4 minutes.
• Turn the dough out onto a floured work space. Sprinkle some flour over the top, and start to knead the dough. If your hands are sticking to the dough, dust with a bit more flour. If the dough is sticking to the work surface, it is easiest to use a stiff rubber scraper to scrape it from the surface. Continue kneading for 3 to 5 minutes. The dough should become smooth and silky, and when you make an indent on the top with your thumb, the dough should spring back.
• Place the dough in a lightly oiled bowl, large enough to hold the dough when it has doubled in size. Cover with a damp tea towel, or a piece of plastic wrap. Place the dough in a warm spot and allow it to rise until it has doubled in size. Depending on the temperature, it will take one to two hours to double.
• Once the dough has doubled in size, punch it down, and turn out onto your floured work surface. Use a metal scraper, or a very sharp knife to cut the dough into equal size pieces. I prefer to use a scale, as I like them to be all, or extremely close to the same size. You will get about 15 three ounce (85g) pieces.
• Once you have the dough portioned into the 15 pieces, roll each into a round ball, using the cupped palm of your hand, and place them on a parchment paper covered baking sheet. Leave at least 1 inch between each bun to allow them space to rise.
• Place a lightly oiled or buttered sheet of plastic wrap gently and loosely over the top of the buns, (this will keep it from sticking to the buns as they rise)and place them in a warm spot to rise.

Making the Custard for the Cross

• NOTE: THE CUSTARD SHOULD BE MADE AT AHEAD OF BAKING THE HOT CROSS BUNS. CUSTARD CAN BE MADE EVEN SEVERAL DAYS IN ADVANCE.

  Pour the milk and the sugar into a sauce pan. Heat until it starts to simmer and the sugar has dissolved. In a bowl, whisk the egg yolks, cornstarch and cream until the mixture is smooth and there are no lumps of cornstarch.
• Remove the simmering milk from the burner. Use a small dipper to add about 1/4 cup of hot milk to the egg yolk mixture. Stir constantly as you add the hot milk to keep the yolk mixture from scrambling. Continue adding a 1/4 cup at a time until you've added about half. This amount should insure the the egg yolk mixture will not "scramble" when added to the pan of hot milk. Now pour back into the sauce pan and place the pan over medium heat.
• Bring the mixture to a gentle boil, stirring all the time. Be sure you skim the sides and the bottom of the pan while stirring to avoid any scorch spots. The mixture will start to thicken and become a bit lumpy. Don't worry, as it continues to cook and you continue to stir it will smooth out. After the mixture has smoothed, continue to stir and cook for one more minute.
• Remove from the heat and stir in the Vanilla extract and the butter. Pour the custard into a bowl and cover with a piece of parchment or plastic wrap. This will keep the top layer from forming a crust. Allow to cool completely before using. This may be made a day or two in advance.

  NOTE: If for some reason there are a few lumps when you are finished cooking, pour the hot custard through a mesh strainer.

PREPARING TO BAKE

• When they have doubled in size (one hour or less), carefully remove the plastic wrap and brush each bun with the egg wash. The buns are very delicate at this stage, so use a very soft brush to keep them from deflating.
• Scoop the custard into a small pastry bag with either a very narrow metal tip, or if you are using a plastic bag just nip a bit of the end. Pipe a cross + shape over the top of each bun.
• Place the buns in a preheated 350° oven for Convection and 375° for Standard. Set your timer for 15 minutes, then turn the oven down by 25°, and continue to bake another 20 to 25 minutes, or until the buns are golden brown.
• Remove from the oven and allow to cool a bit. You can finish them with applying a light powder sugar glaze, or they are actually quite tasty just the way they are. Once they have cooled, store them in a zip lock bag, and gently reheat to enjoy over the next few days.