Einkorn Hot Cross Buns

Instructions

Make the sponge

1. In a small bowl, whisk together the milk, sugar, yeast or sourdough starter.
2. Sift the flour in a large bowl, then slowly add the wet mixture, whisking until smooth.
3. Cover with plastic wrap and let stand for 30 minutes if you are using dry active yeast, or 3 to 5 hours if you are using sourdough.

Make the dough

1. Beat the eggs in a small bowl until the yolks and whites are combined. Remove 2 teaspoons of the beaten egg. Place in a small bowl, covered with plastic wrap and place in the refrigerator. This reserved egg will be used in making the cross paste.
2. Whisk the remaining eggs, sugar, and spices into the sponge.
3. Add the flour, sprinkle the salt on top, then mix with a spatula or the einkorn kneading tool until most of the flour is absorbed. The dough will seem very wet and sticky, but do not add additional flour. Cover the bowl and let the dough stand for 15 minutes.
4. Cut the butter into the dough. You can do this with your hands, but the dough will be very sticky. You can use the einkorn kneading tool or a knife so you don’t get your hands dirty.
5. Toss in the currants and mix until the butter and currants are evenly distributed throughout the dough.
6. Cover the bowl with plastic wrap and let rise for 90 minutes to 2 hours if you are using dry active yeast or for 10 to 12 hours if you are using sourdough.
7. Using a bowl scraper, transfer the dough to a work surface that has been dusted with flour. Divide the dough into 12 pieces.
8. Roll each piece of dough into a tight ball, dusting your hands and the dough lightly with flour. Apply pressure as you roll the dough on the work surface until it is too sticky to roll.
9. Place the rolls on a greased cookie sheet in three rows of four buns, spaced 1-inch apart. Be mindful of lining them up evenly so the cross pattern will be in the center of the bun.
10. Cover the rolls with buttered plastic wrap. Let them rise for 1 hour if you are using dry active yeast and 2 hours if you are using sourdough.
11. Preheat the oven to 425°F.                                     

Make the crossing paste

1. In a small pan on medium-low heat, whisk together the butter, milk, sugar, and lemon zest until the sugar has dissolved.
2. Transfer the mixture to a medium bowl and allow to cool for 5 minutes.
3. Whisk in the reserved egg.
4. Sift in the flour and whisk until a smooth paste forms.
5. Let the paste cool completely, then transfer to a pastry bag and cut off the tip forming a hole that is ¼-inch wide.
6. When the buns are ready to bake, pipe a line down one row of buns (down the center of the first row), running from bun to bun, without lifting the pastry bag. Proceed with each row, then rotate the baking sheet, and finish the cross patterns by working your way down the other rows.

Bake the buns

1. Bake the buns for 20 minutes, until they brown on top. Rotate the tray at 10 and 15 minutes so the buns brown evenly.

Glaze the buns

1. While the buns are baking, bring water, sugar, and cloves to a boil, stirring frequently until the sugar dissolves. Set aside to cool.
2. Remove the buns from the oven, brush the tops of the buns with the sugar glaze.
3. Serve warm or at room temperature.