Lemon and Ginger Hot Cross Buns

Blogger Bree Hester of Baked Bree makes a modern twist on the traditional hot cross bun. Full of lemon and ginger flavor, this recipe just might become a new family tradition.

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Prep Time 25 min
Total Time 4 hr 0 min
Servings 12

Ingredients

Buns

2: cups warm milk (105°F to 115°F)

1/2: cup granulated sugar

1: tablespoon fast-acting dry yeast

2: teaspoons grated lemon peel

1: teaspoon vanilla

4 1/2: cups Gold Medal® all-purpose flour

1: teaspoon salt

1/2: teaspoon freshly grated nutmeg

1/2: teaspoon ground cinnamon

1/2: cup finely chopped crystallized ginger

Glaze

1/2: cup granulated sugar

2: tablespoons fresh lemon juice

1: tablespoon water

1: tablespoon finely chopped crystallized ginger

Icing

3/4: cup powdered sugar

1: tablespoon fresh lemon juice

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Directions

1 In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
2 Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
3 Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
4 Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
5 In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
6 In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.