Name: Hot Cross Buns
Yield: Makes a dozen buns
Ingredients: ½ cup [45 g] old-fashioned rolled oats; ¼ cup [55 g] unsalted butter, room temperature; ½ cup [115 g] water, boiling; ½ cup [115 g] whole milk, room temperature; ⅓ cup [45 g] currants; 1¼ tsp instant yeast; 2⅓ cups [325 g] all-purpose flour, plus more for dusting; 2 Tbsp golden raisins; 2 Tbsp granulated sugar; 1 large egg, room temperature; 1 Tbsp candied lemon peel; 1 Tbsp candied orange peel; 1¼ Tbsp orange zest; 1 Tbsp water, warm; ½ tsp vanilla extract, optional; 1½ to 2 Tbsp water, warm; 1¾ cups [210 g] powdered sugar; 1 Tbsp water; 2 Tbsp apricot preserves; 1 large egg; ¾ tsp fine sea salt; 1 large egg yolk

The Bakehouse’s annual spring baking of hot cross buns over Easter weekend has been a holiday staple for years. Our hot cross buns are soft, yeasted rolls enriched with butter, eggs, and oatmeal, which helps them stay moist. We then fancy them up by mixing in flavorful currants, golden raisins, and candied orange and lemon peel. Baked to a golden brown, our buns are then brushed with an apricot glaze and topped with the customary cross in sweet white icing. Folks flock to the Bakehouse for