Recipes and Cooking Mascarpone-Topped Hot Cross Buns 5.0 (1) Add your rating & review A mascarpone cheese frosting makes this classic Hot Cross Buns recipe stand out from the bakery competition. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Rise Time: 2 hrs Chill Time: 6 hrs Stand Time: 10 mins Bake Time: 12 mins Total Time: 9 hrs 7 mins Servings: 24 Jump to Nutrition Facts Ingredients ⅔ cup currants or raisins 2 tablespoon balsamic vinegar 3 ¼ - 3 ¾ cup all-purpose flour 1 package active dry yeast 1 teaspoon ground cardamom ⅛ teaspoon ground cloves ⅔ cup milk 1 ½ cup mascarpone cheese (12 oz.) ⅓ cup sugar ½ teaspoon salt 3 eggs 1 beaten egg white 1 tablespoon water ¼ cup sugar Milk Directions Place the currants or raisins in a small bowl; add vinegar. Cover and let stand while making dough. In a large mixing bowl combine 2 cups of the flour, the yeast, cardamom, and cloves. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in currants and vinegar and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Dough will be sticky. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Chill dough 6 hours. (Or omit rising time; chill dough 12 to 24 hours.) Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside. Divide dough into 24 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls almost touching on prepared baking sheets. Cover; let rise until nearly double (1 to 1 1/2 hours). Preheat oven to 375 degree F. Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine beaten egg white and water; brush over rolls. Bake for 12 to 15 minutes or until golden brown. Immediately remove buns from baking sheets. Cool slightly on wire racks. In a small bowl stir together remaining mascarpone, 1/4 cup sugar, and enough milk to make of a thick drizzling consistency. Drizzle a cross over each bun with icing. Pass additional icing for dipping. Makes 24 buns. Rate it Print Nutrition Facts (per serving) 168 Calories 7g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 168 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 45mg 15% Sodium 71mg 3% Total Carbohydrate 22g 8% Total Sugars 5g Protein 6g Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 80mg 2% Folate, total 36.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.