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The Tale of Peter Rabbit: Hot Cross Buns recipe

Peter Rabbit: Hot Cross Buns and Cucumber Sandwiches

The Tale of Peter Rabbit: Hot Cross Buns recipe inspired by the stories of Peter Rabbit by Bellatrix Potter.
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Servings 14 buns

Ingredients
  

  • 1/2 cup dried currants
  • 1/2 cup rum
  • 3/4 cup warm milk 110F
  • 3 cups bread flour or as needed
  • 1 package active dry yeast .25oz
  • 5 tbsp granulated sugar
  • 1 large whole egg beaten
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 3/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground cardamon
  • 1/4 tsp ground nutmeg
  • 7 tbsp unsalted butter melted

Crosses

  • 1/4 cup water
  • 1/3 cup all purpose flour or as needed

Glaze

  • 1/4 cup granulated sugar
  • 3 tbsp water

Instructions
 

Soak the Raisins

  • Heat the rum in a small saucepan until hot. Pour the rum over the currant and let it sit for 2 hours. Drain before using.

Dough

  • Combine the milk, yeast, and 1/4 cup of the flour in a mixing bowl. Whisk to combine and let it sit for 10 minutes until it gets foamy. Whisk in the eggs, sugar, spices, salt, zest, and melted butter. Mix to combine.
  • With a dough hook attachment, add the 3/4 of the flour. Mix on medium speed until the dough starts to pull away from the sides of the bowl. Add more flour is needed. Knead for 8 minutes. Add the drained currants and mix on medium speed for another 2 minutes.
  • Transfer the dough to a lightly oiled bowl. Cover and place it in a warm area for 2 hours. After 2 hours, turn the dough out onto a lightly floured surface. Gently flatten and divide it into 16 equal pieces. Use a food scale if that helps.
  • Roll each piece into a ball and place it evenly spaced on a parchment or silpat lined baking sheet. Cover and let it rise for 20 minutes.

Piping the Cross

  • Mix together the water and flour. The mixture should be thick enough to hold it's shape and thin enough to pipe in a nice straight line. Put the mixture into a piping bag with a very small tip. Pipe the crosses onto the buns. Let it rise again in a warm area for another 20 minutes or until double in size.

Baking

  • Preheat the oven to 425F. Bake the buns for 15 minutes or until it's golden brown. Once done, let it cool on a rack.

Glaze

  • Once the buns has cooled down, prepare the glaze by combing the sugar and water together in a small saucepan over medium heat. Stir until the sugar has dissolved. Cook the sugar until it reaches 225F.
  • Brush the glaze onto the buns and serve.