Hot Cross Buns | Oregonian Recipes

Ingredients

• For the sponge:
• 3/4 cup non-dairy milk, preferably unsweetened
• 2 teaspoons instant yeast (not active dry or rapid-rise)
• 1 cup unbleached bread flour
• The sponge (see above)
• 2 tablespoons rum, orange juice, or apple juice
• 1/2 cup raisins, golden or dark or a mix of the two
• 1/2 cup dried currants
• Pinch (about 12 threads) saffron
• 1/4 cup plus 1 tablespoon water
• 1/2 cup granulated sugar
• 2 tablespoons barley malt syrup or agave nectar
• 2 teaspoons table salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon cinnamon
• 2 teaspoons finely grated lemon zest (one lemon)
• 2 teaspoons finely grated orange zest
• 2/3 cup pureed cooked sweet potato (preferably white-fleshed)
• 1/2 cup vegetable oil
• 3-1/2 cups unbleached bread flour
• 1-1/2 cups powdered sugar
• 2 tablespoons non-dairy milk, preferably unsweetened
• 1/2 teaspoon vanilla extract