Glazed and spiced buns topped with a cross are a traditional Easter pastry. This is a recipe that's simple to make using yeast creating soft rolls with delicious flavor.
Activate yeast. Heat milk until warm (around 110ºF), about 1 minute in the microwave. Sprinkle in yeast and 2 teaspoons of sugar, stir to combine, allow to sit until foamy and yeast is activated, 3-4 minutes. Whisk in melted butter and egg, set aside.
Make the dough. In a large bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, and cloves until well combined.Using an electric mixer with a dough hook attachment, add the milk mixture to flour mixture; mix on medium-low until dough begins to form, 1-2 minutes. Scrape down sides as needed and continue to knead dough until a smooth, slightly tacky dough is formed, 8-10 minutes.
Knead the dough. Turn dough out onto a lightly floured surface. Knead in the currants, by adding ¼ cup of currants at a time, folding the dough in on itself to incorporate, 2-3 minutes.
First rise. Place dough into a lightly greased bowl, cover, and rise for 1 ½ hours.
Shape buns. Lightly grease a 9x13 inch baking dish with cooking spray. Turn dough out onto a lightly floured surface from bowl. Cut dough in half, then cut each half into 6 equal sized pieces, making 12 equal-sized pieces of dough.*Turn piece of dough in on itself toward the center, making a ball shape of dough. Place ball seam side down, cup hand and using a circular motion, roll dough against the surface until a taunt ball of dough is formed.
Second rise. Evenly space buns in prepared pan, cover and allow to rise for 1 ½ hours.
Make flour paste for crosses. In a small bowl, whisk together flour, sugar, and water, mixing until just combined and no lumps remain, 30-40 seconds.Pour mixture into a piping bag or Ziploc bag and cut a small hole in the corner of the bag.
Preheat. 5-10 minutes before buns are ready to bake, preheat oven to 400ºF.
Pipe crosses. Right before baking, pipe flour mixture evenly across the center of the 4 rows of buns, turn pan 90 degrees, then pipe mixture over the 3 long rows, forming a cross shape on each bun.
Prepare glaze. In a small saucepan, add water, sugar, orange peel, cloves, and cinnamon stick. Bring to a boil over medium-high heat, stirring to dissolve sugar. Allow mixture to boil for 2 minutes, remove from heat, and set aside.
Bake. Bake buns for 20 minutes, if buns are becoming too dark, tent with foil the final 5 minutes of baking.
Apply glaze. Remove from oven and immediately brush a light coating of the orange glaze over the buns. Remove rolls from pan, and move to a wire rack to cool.
Serve warm or cool completely then store in an airtight container.
Notes
*Pieces of dough can be weighed to ensure equal sizing if desired, each roll will weigh around 90grams, depending on the amount of dough.Egg - Cold eggs from the refrigerator can lower the dough temperature when mixing and hinder yeast development. To bring a refrigerated egg to room temperature quickly, place egg in a small bowl. Run warm tap water into bowl, completely covering the egg. Allow egg to sit in the warm water for 5 minutes, remove egg from water and use.