I baked 6 hot cross buns today. I winged the recipe a bit, using bread flour, currants, dried cherries, vanilla extract, cardamom, cinnamon, clove, and ground ginger. Brown sugar glaze afterwards. Some recipes call for apricot jam as a glaze.
I weighed the dough into 75 gram sections. I baked the buns at 400 convention on for 18 minutes to reach 209 F inside.
Edit: I like the texture I achieved. Not traditional, close to a cross between brioche and good baked Char Siu Bao (without the Char Siu).
I saved some dough in the fridge, to bake tomorrow or Sunday.
