Heritage Hot Cross Buns

INGREDIENTS

• 2 1/3 cups (365g) of Bolted All Purpose flour

• 2 cups (310g) of Bolted Heritage Red Fife flour

• 1 ½ cups (305g) warm water

• 5 eggs at room temperature (250g)

• 1 stick plus 5 tbsp (170g) room temperature butter

• ½ cup (90g) of granulated sugar

• About 2 tbsp (10g) of grated orange zest

• 1 ¼ cups (185g) of raisins

• 2 tsp (14g) of Kosher Salt

• 1 packet (7g) of instant dry yeast

• 1 cup of powdered sugar

• 4 tbsp room temperature butter

• 2 tbsp orange juice

INSTRUCTIONS

Whisk together the yeast and ½ cup of the warm water. Let sit for 5 minutes to activate the yeast.

In the bowl of a stand mixer or a large bowl with a spoon, stir together flour, granulated sugar, orange zest and salt.

Slowly add in the yeast mixture and most of the water on a low speed, holding some back in case you need to adjust hydration. Add in the eggs, one at a time, until incorporated.

Increase the mixer to medium speed of, allowing the dough to develop strength. Add water if necessary.

Once the dough is not sticky and has developed some structure, decrease the mixing speed and add raisins and butter until well incorporated.

Move the dough to a bowl and cover. Allow the dough to rise and punch down once about halfway through.

When the dough is buoyant and has increased in size (1-2 hours), divide the dough into equal pieces. Roll into buns and place on a rimmed, greased baking sheet to rise. Once puffy, bake!

As the buns bake, mix the powdered sugar, butter and orange juice together. After the buns cool, pipe the frosting onto each bun in the shape of a cross.