Hot Cross Buns

Hot Cross Buns ala Diane Pepin

Dough: Paste for the crosses:

1 ½ cups buttermilk 3 tablespoons flour

¼ cup melted butter ½ teaspoon powder sugar

2 tablespoons water

2 eggs (beaten) ------------------------

½ cup sugar

3 ½ - 4 cups bread flour ½ teaspoon cinnamon

1 tablespoon instant yeast ½ cup raisons

1 teaspoon sal t½ cup cranberries

½ teaspoon nutmeg 3 tblspn apricot jam

Heat buttermilk to lukewarm, stir continually. Pour into a large bowl. Add in sugar, melted butter and eggs, mix with wooden spoon. In a separate bowl add I cup of flour, cinnamon, nutmeg, salt, and yeast. Stir with a wire whish till well blended. Add dry ingredients to the liquid mix. Stir with a wooden spoon till smooth. Add in another cup of flour and beat for 2 minutes. Continue to add flour slowly, till the dough comes together. Pour out onto a lightly floured surface and continue to knead for 8 minutes. You may not need all the flour. You wan the dough to be on the sticky side rather then the dry side. The dough will become smooth and elastic. Knead in the cranberries and raisings. Add a little oil to a clean bowl add the dough. Cover with plastic wrap and place in fridge overnight. Next day remove 4 hours before using. Punch down the dough. Allow to rest for 20 minutes. Pour out and shape into a log, cut in half and then each half into 6 pieces. Shape into balls and place into a 13x9 parchment lined casserole dish. Cover with plastic wrap and allow to rise for 2 hours and dough doubles. After dough has risen mix your paste and place into a zip loc bag and cut off tip. Squeeze paste on top of buns to make the cross. Bake in a preheated 350 degree oven for 30-35 minutes. Or until golden brown. Remove from oven and heat apricot jam in the microwave strain out lumps and brush to the tops of the buns.