Molasses hot cross buns are beautifully spiced, get sweet flavour from the molasses and are lovely and light.
Yield:Makes 12 buns 1x
3/4 cup milk
1 tsp. sugar
1 tablespoon active dry yeast
¼ cup. soft butter
¼ cup Crosby’s Fancy Molasses
1 egg, beaten
1 egg white, beaten
3 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
1/2 cup currants
1 egg yolk
1 Tbsp. water
1 cup icing sugar
1 ½–2 Tbsp. milk
Heat milk to lukewarm in a saucepan, remove from heat, pour into a large bowl and add 1 tsp. sugar & yeast.
In another bowl combine the flour, 2 Tbsp. sugar, salt and spices.
Add butter to milk mixture then molasses. Whisk in egg and egg white.
Add about ¾ of flour mixture to milk mixture and stir until combined.
Scrape dough onto a lightly floured surface and knead in remaining flour mixture then currants. Knead for 5-10 minutes, adding additional flour as required. (Take care not to add too much extra flour).
Place dough in an oiled bowl, turn to coat, cover with a clean dish towel and let rise until double (about 1 1/2 hours).
Punch down, let rest for 5 minutes then divide dough into 12 balls. (pull the top of each ball down and pinch to seal.)
Line a 9”x13” pan with parchment paper and arrange dough balls in the pan so they’re evenly spaced.
Cover and let rise until double.
Preheat oven to 350 F
Just before baking whisk egg yolk and water and gently brush on tops of buns.