Hot Cross Buns

Ingredients
Makes 2 dozen

12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
1 cup whole milk
1/2 cup granulated sugar
4 1/2 teaspoons (2 packages) active dry yeast
1 tablespoon coarse salt
Zest of 1 lemon
Zest of 1 orange
4 large eggs, lightly beaten
5 3/4 cups all-purpose flour, plus more for dusting
1 1/3 cups currants
Bun Crossing Paste
1/2 cup apricot jam

Directions
1.Generously butter a large bowl; set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until milk reaches 110 degrees on a candy thermometer. Pour milk into the bowl of an electric mixer fitted with the dough hook attachment. With machine on low speed, add granulated sugar, yeast, salt, butter, lemon zest, orange zest, and eggs. Add flour, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Continue kneading, scraping down hook and sides of bowl as necessary, until smooth, about 4 minutes more.
2.Add currants; knead, with dough hook, to incorporate. Turn dough out onto a floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in prepared bowl. Turn to coat with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.
3.Line 2 baking sheets with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut log in half and cut each half into 12 equal pieces. Shape each piece into a tightly formed ball. Place on prepared baking sheets 2 inches apart. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.
4.Preheat oven to 375 degrees with racks positioned in the upper and lower thirds of the oven. Place bun crossing paste in a pastry bag fitted with a small plain tip or a paper cornet with a 1/8-inch opening. Pipe crosses over the surface of each bun. Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes. Transfer to a wire rack and cool to room temperature.
5.Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over buns.
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Read more at Marthastewart.com: Hot Cross Buns - Martha Stewart Recipes

Hot cross buns are typically eaten on Good Friday and during Lent

Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of the "cross" of icing which adorns the bun itself.

Some say that the origin of Hot Cross Buns dates back to the 12th century, when an Angelican monk was said to have placed the sign of the cross on the buns, to honor Good Friday, a Christian holiday also known as the Day of the Cross. Supposedly, this pastry was the only thing permitted to enter the mouths of the faithful on this holy day.

Other accounts talk of an English widow, who's son went off to sea. She vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot
cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English people kept the tradition for her even after she passed away.

Others say that Hot Cross Buns have pagan roots as part of spring festivals and that the monks simply added the cross to convert people to Christians