连体十字包Pull Part Hot Cross Buns

面包：把蔓越莓干、糖、酵母、香料、果皮茸、面粉及盐放入搅拌器里，装上面团钩，低速搅拌至混合。用小锅热牛奶和牛油，直到融化为止，待冷却后加入鸡蛋搅拌均匀，然后加入面粉混料，揉约8~10分钟至有弹性和光滑。把面团放在一个涂了油脂的碗中，盖上一层涂有油脂的保鲜膜，并放在温暖的地方约1小时，直到涨发成双倍大。Buns: Combine cranberries, sugar, yeast, spices, rinds, flour and salt in a large mixing bowl. Fit dough hook and mix on low speed to combine. Heat milk and butter in small pot over low heat until butter has just melted. Set aside to cool slightly. Add egg and whisk. Add milk/egg mixture to the flour mixture and knead till elastic and smooth, for about 8~10 minutes. Place in a lightly greased bowl, cover with greased cling wrap, and stand in a warm place until doubled in size, about 1 hour.

在一个大烤盘上铺油纸。Line a large baking tray with baking paper.

取出面团，分成18份，搓出光滑的球，然后面团球排列成同心圆，每个球之间留1公分的空间。用布巾覆盖住并放在温暖的地方约30至40分钟，直到涨发成双倍大。Knock back dough and divide into 18 pieces. Roll each piece in a smooth ball. Arrange dough balls in concentric circles, leaving 1cm space between each ball. Cover with a tea towel and stand in a warm place until doubled in size, 30~40 minutes.

把烤炉预热至220°C。Meanwhile preheat oven to 220℃.

粉浆：把所有材料混合成细滑面糊，然后装入挤袋里，套上钻嘴，再在面团上把面糊挤出十字形。Cross Paste: Combine all ingredients and mix to smooth paste. Spoon into a piping bag fitted with a small plain nozzle. Pipe a cross over each bun.

烘烤10分钟后将温度降低到200°C，再烘烤8~10分钟，直到面包变成金黄色并在敲击时发出空心声。从烤炉取出面包，放在架子上冷却。Bake for 10 minutes. Reduce temperature to 200℃, bake for another 8~10 minutes, till buns are golden and sound hollow when tapped. Remove from oven and cool with the baking tray on a wire rack.

香料釉料：把所有材料放入小锅中以小火慢炖至糖溶解，待冷却后涂刷在小圆面包上。Spice Glaze: Combine all ingredients in a small pot and simmer over low heat to dissolve the sugar. Set aside to cool. Brush glaze over the buns.

食用时，把面包撕扯开，配牛油和喜欢的果酱一起享用。Allow your guests to pull apart the buns when serving. Serve with butter and your favorite jam.