Photo courtesy of Bien Cuit.
Ingredientsfor the buns:
10 ½ ounces|300 grams bread flour
½ cup|120 ml whole milk
3 ounces|90 grams eggs
3 grams dry active yeast
⅓ ounce|9 grams kosher salt
1 ⅓ ounces|38 grams granulated sugar
4 ¼ ounces|120 grams unsalted butter, softened
1 ounce|30 grams pecans, chopped and toasted
1 ounce|30 grams currants
¼ ounce|8 ml orange blossom waterFor the confectioner's glaze:
8 ⅔ ounces|250 grams confectioner's sugar
1 ¾ ounces|50 ml lemon juiceDirections
10 ½ ounces|300 grams bread flour
½ cup|120 ml whole milk
3 ounces|90 grams eggs
3 grams dry active yeast
⅓ ounce|9 grams kosher salt
1 ⅓ ounces|38 grams granulated sugar
4 ¼ ounces|120 grams unsalted butter, softened
1 ounce|30 grams pecans, chopped and toasted
1 ounce|30 grams currants
¼ ounce|8 ml orange blossom waterFor the confectioner's glaze:
8 ⅔ ounces|250 grams confectioner's sugar
1 ¾ ounces|50 ml lemon juiceDirections
- In a stand mixer on low speed, mix together the yeast, milk, eggs, salt, sugar, and flour until fully incorporated.
- Increase the mixer's speed to develop the gluten in the dough (about 4 minutes).
- Add softened butter. Mix until fully incorporated.
- In a separate bowl, mix together chopped and toasted pecans, currants, and orange blossom water.
- Add the mixture to the dough and incorporate on low speed.
- Transfer dough to an oiled bowl, and let rest for 2 hours.
- After two hours, divide the dough into 30-gram pieces and shape into rounds.
- Place dough rounds on a parchment-lined sheet pan.
- Proof until doubled in size, about 2 hours.
- Bake in an oven set at 400ºF until golden brown (about 12 minutes).
- While the buns are baking, combine the confectioner's sugar and lemon juice in a bowl.
- After the buns are cool, pipe crosses on top of them with the confectioner's glaze. Serve and enjoy.