Hot Cross Buns Dough
- 1¼ cups (300 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 2 (0.25-ounce) packages (14 grams) active dry yeast
- ½ cup (100 grams) granulated sugar, divided
- 5⅔ cups (709 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup (76 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.
- In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
- With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
- Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓ cup (42 grams) flour as needed. (Dough should not be sticky.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/classic-hot-cross-buns/
3.5.3226