Gallery: One a Penny, Two a Penny: Hot Cross Buns

Hot cross buns are often served for breakfast on Good Friday, but these soft, gently spiced rolls are a welcome addition to any breadbasket.

Melt 3 ounces unsalted butter (6 tablespoons; 85g) in a saucepan over medium-low heat, then stir in 3 ounces milk (1/3 cup; 85g) and 6 ounces plain Greek yogurt (2/3 cup; 170g).

Split a vanilla bean lengthwise (I find it easier to start from the middle) and scrape out the seeds.

In the bowl of a stand mixer, combine vanilla seeds with 2 1/2 ounces sugar (rounded 1/3 cup; 70g), then whisk in 2 1/4 teaspoons (8g) instant dry yeast (not rapid rise), 1 teaspoon (4g) Diamond Crystal kosher salt (for table salt, use the same weight or half as much by volume), and 12 ounces all-purpose flour (about 2 1/3 cups; 340g). Add the warm dairy and stir to form a dry and shaggy dough.

With a hook attachment, mix on low until a sticky ball has formed, about 1 minute. Continue kneading until the dough begins to climb the hook, about 6 minutes more.

Increase speed to medium-low and continue kneading until dough is pliable and elastic enough to stretch relatively thin before it begins to tear, about 10 minutes more.

If the dough is sticky and easily torn, continue kneading a few minutes more.

Reduce speed to low and add 1/2 teaspoon (1g) ground cinnamon, 1/4 teaspoon ground coriander, 1/8 teaspoon ground allspice, 1/8 teaspoon grated nutmeg, along with prepared fruit, mixing only until well combined, about 1 minute. Remove hook, shape dough into a ball, cover with plastic.

Turn dough onto a clean, unfloured surface and divide into 15 roughly equal pieces, about 2 ounces (55g) each. Cup each portion beneath your palm and work in quick, circular motions to form a smooth ball. Arrange in a parchment lined 9- by 13-inch aluminum baking sheet and cover with plastic. Let the dough rise until each portion feels puffy and light for its size, able to retain a shallow impression when gently pressed, about 1 1/2 hours total.

Adjust oven rack to middle position and preheat to 350°F. Brush the buns with 1 large egg yolk mixed with 1 1/2 teaspoons heavy cream (1/4 ounce; 7ml). With a sharp knife or razor, score each bun to form a cross. Bake until buns are golden brown and approximately 210°F inside, 30 to 35 minutes. Cool directly in pan until crumb is set, about 20 minutes.

If you like, finish the hot cross buns with a frosting made from 4 ounces powdered sugar (about 1 cup; 115g), 1 tablespoon heavy cream (1/2 ounce; 15ml), 1/2 teaspoon (2.5ml) vanilla extract, and a pinch of salt, stirred together until smooth and creamy.

As their name suggests, hot cross buns are best fresh and warm, though leftovers are pretty nice when toasted and buttered...