These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.
- 1 lemon
- 1 navel orange
- 1 cup sugar
- 3⁄4 cup currants
- 1⁄8 tsp. allspice
- 1⁄8 tsp. cinnamon
- 1⁄8 tsp. nutmeg
- 1 1⁄2 tsp. active dry yeast
- 1 cup milk, warmed to 115° F
- 2 cups all-purpose flour, plus more for dusting
- 2 cups bread flour
- 1⁄2 cup sugar
- 2 tsp. kosher salt
- 6 tbsp. unsalted butter, softened, plus more for greasing
- 2 eggs, lightly beaten
- 1⁄4 cup orange marmalade
- 1⁄4 cup confectioners sugar
Remove sections of the lemon peel in 1-inch strips and, using a paring knife, trim off any of the white pith. Julienne the strips and repeat the process with the orange. Combine sugar and 1 cup of water in a 1-qt. saucepan over high heat; bring to a boil and cook until sugar has dissolved, 1-2 minutes. Reduce heat to medium-low and add lemon and orange pieces; simmer for 8 minutes. Remove from heat and cool. Drain and combine with currants and spices; set aside.
In the bowl of an stand mixer fitted with the dough hook, combine yeast and milk; let sit until foamy, about 10 minutes. Add the butter, half the eggs, and the dry ingredients; mix on low speed for 8-10 minutes, until a smooth dough forms. Remove from bowl and place on a lightly floured surface; fold in the fruit mixture, working until just evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise until doubled in size, about 60–80 minutes.
Divide dough into 10 equal sized pieces; working with one piece at a time, roll into balls. Place balls onto a sheet tray lined with parchment paper; cover with a kitchen towel and let rise again until doubled in size, about 45 min.- 1 hour.
Heat oven to 325° F. Combine remaining egg with 1 tbsp. water; lightly brush each roll with egg wash. Bake for 20 minutes, rotating halfway. Remove from oven and cool for 15 minutes.
In a 1-qt. saucepan over low heat, combine orange marmalade and 1 tbsp. water; stir until marmalade loosens. Brush each roll with the marmalade glaze and let stand an additional 10 minutes until glaze sets.
Combine the confectioners’ sugar with 2 tsp. water. Pour into a piping bag and pipe crosses on rolls. Serve warm.