Low Sodium Hot Cross Buns

Total time2 hr 55 min

Prep time35 min

Cook time20 min

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Ingredients

12 servings

For the dough

¾ cup whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
4 tbsp unsalted butter, softened
2 large eggs
¾ cup dried currants
¼ cup candied orange peel, finely chopped

For the cross paste

½ cup all-purpose flour
½ cup water
1 tsp granulated sugar

For the glaze

3 tbsp apricot jam
1 tbsp water

Instructions

1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until foamy on the surface.
2
Add the remaining sugar, flour, salt, cinnamon, allspice, and nutmeg to the yeast mixture. Add the softened butter and eggs. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

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