Spiced Vanilla Hot Cross Buns

Ingredients

• For the dough:
• 1 vanilla bean, split and scraped
• 2 1/2 ounces sugar
• 1 1/2 teaspoons instant dry yeast, such as SAF; not RapidRise or active dry, more info here
• 1 teaspoon Diamond Crystal kosher salt
• 12 ounces all-purpose flour
• 3 ounces unsalted butter
• 3 ounces cold milk, any percentage fat content
• 6 ounces cold plain Greek yogurt, any percentage fat content
• 1 ounce store-bought or homemade candied orange peel
• 2 ounces dried apricots or other light fruit, cut into 1/4-inch dice
• 2 ounces dried cherries or other dark fruit, cut into 1/4-inch dice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1/8 teaspoon grated nutmeg
• For the egg wash:
• 1 large egg yolk
• 1 1/2 teaspoons heavy cream
• For the frosting:
• 4 ounces powdered sugar, preferably organic
• Pinch of salt
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract

Directions

1. For the Dough: In the bowl of a stand mixer with the dough hook attached, use your fingers to work the vanilla seeds into the sugar. Add the yeast, salt, and flour, then whisk everything together. In a medium saucepan set over medium-low heat, warm the butter, swirling the pan, until it begins to bubble. Take the pan off the heat and mix in the milk and Greek yogurt. Pour the warm mixture into the dry ingredients, then stir with a wooden spoon or flexible spatula until the dough looks rough, shaggy, and dry. Run the mixer on low and knead until the dough gathers into a sticky ball, about 1 minute. Keep kneading for about 6 minutes more. Raise the speed to medium-low and knead until the dough is supple and stretchy enough to pull fairly thin before tearing, about 10 minutes longer. Add the candied orange peel, dried apricots, dried cherries, cinnamon, coriander, allspice, and nutmeg, then mix on low until the fruit and spices are distributed throughout, about 1 minute. Take off the hook, form the dough into a ball, settle it back into the bottom of the mixing bowl, cover with plastic, and leave it at room temperature until it has risen to a light, puffy state, about 1 1/2 hours. The dough should hold the mark of a gentle fingertip press; if it still seems weighty or compact, give it another 15 minutes.
2. Line a 9- by 13-inch aluminum brownie pan with parchment paper. Tip the dough out onto a clean surface without flour. Do not knead or roll it; simply cut it into 15 fairly even pieces, about 2 ounces (55g) apiece. They do not have to be perfect, and trimming and pinching the pieces will make the bread denser. Working one piece at a time, tuck the dough under your palm and move it in quick circles to make a smooth ball. If the dough leaves buttery streaks on the counter, clean them up now and then with a bench knife. Place the balls in the prepared pan, drape them loosely with plastic, and let them rise until each piece feels airy and light for its size, holds a slight indentation when pressed gently, and has a clearly cushy feel from the air trapped inside, about 1 1/2 hours total. If the buns still feel compact, heavy, firm, or springy, allow another 15 minutes more. See note for overnight rising instructions.
3. For the Egg Wash: Move an oven rack to the middle position and heat the oven to 350 degrees F (180 degrees C). In a small bowl, stir the egg yolk and cream with a pastry brush until the mixture is smooth. Brush the tops of the buns gently so you do not knock out the air. If desired, cut a cross into each bun with a sharp knife or razor; if the blade is not sharp, leave this part alone. Bake until the buns are golden and the centers register approximately 210 degrees F (99 degrees C), 30 to 35 minutes. Let them cool in the pan until the crumb has settled, about 20 minutes.
4. For the Frosting: In a small bowl, combine the powdered sugar, salt, cream, and vanilla. Stir with a flexible spatula until the frosting is smooth and creamy, adding up to 1/2 teaspoon (2.5ml) water if it is too thick for piping. Spoon half of the frosting into a small parchment cone and cut 1/4 inch from the tip. Pipe frosting in a line across each row of buns, then pipe in the opposite direction to make crosses. Serve warm, passing the remaining frosting on the side if you like. Hot cross buns are at their best fresh and warm, but leftovers may be kept at room temperature up to 24 hours in an airtight container; to rewarm, microwave briefly with a damp paper towel.