Hot Cross Buns

Directions

1. In a stand mixer or a large bowl, add flour, sugar, salt, cinnamon, nutmeg and yeast. Mix well to combine.
2. In a separate bowl, stir together milk, melted butter, yolk and citrus zest. Make a slit in the vanilla bean along its length, the scrape the insides into milk-butter mixture, and stir in.
3. In center of flour mixture, make a well and add milk-butter mixture. With a wooden spoon, stir to combine until a shaggy consistency forms.
4. Stir in chocolate chips and craisins.
5. Set mixer to low-medium speed and knead dough for 10 minutes. If kneading by hand, turn dough onto a floured surface and knead for 15 minutes, until dough comes together and becomes smooth.
6. Shape dough into a ball, transfer to a greased container, cover, and let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.
7. When dough has risen, line a baking tray with parchment paper and divide dough into 12 equal portions.
8. Shape portions into rolls, tucking edges underneath to achieve a smooth surface.
9. Place rolls on tray, cover and let rise again at room temperature for 45 minutes.
10. Preheat oven to 370 degrees. Whisk together egg and water; brush on risen rolls, and bake rolls for 20 to 25 minutes.
11. For the glaze, whisk together confectioners’ sugar and orange juice, then stir in citrus zest.
12. Transfer glaze into a piping bag and pipe crosses or your favorite pattern onto buns. Serve immediately.

1. The 370 degree temperature in Step 10 is not a typing error — it's the ideal temperature for these buns.
2. Leftover buns are excellent in a bread pudding.