What to do
- Place the beets in a high-speed blender, blend until smooth, and set aside. You can add some of the milk to loosen if needed.
- Heat the milk in a small saucepan over low heat until warm to the touch (between 105°F and 115°F on an instant-read thermometer), about 2 minutes. Transfer to the bowl of a stand mixer fitted with a dough hook.
- Add the yeast and honey to the milk and mix on low speed just until combined, about 1 minute. Let stand in the bowl until the mixture is lightly foamy and beige in color, about 8 minutes.
- Meanwhile, stir together the coconut sugar, cinnamon, nutmeg, grated fresh ginger, orange and lemon zests, and salt. Using your fingertips rub the ginger and citrus zest into the spiced sugar mixture to infuse the sugar.
- Add the bread flour and all-purpose flour and whisk until combined. Melt the butter over low heat and stir in the vanilla extract and set aside.
- Add ½ of the flour mixture to the yeast mixture and mix on low speed until just combined, about 1 minute. Add the pureed beets, melted butter mixture, 2 eggs, and egg yolk and mix on low speed to combine, about 1 minute. Add the remaining flour mixture and mix on low speed to combine, about 2 minutes.
- Knead the dough by mixing on medium speed until the dough is smooth and comes together easily, it should be a pretty sticky dough but still manageable, about 5 minutes.
- Add a ½ cup of the chopped ginger and the currants or raisins and mix on low speed until evenly distributed throughout the dough, about 1 minute.
- Scrape the dough into a large, oiled bowl. Cover with a damp kitchen towel and let rise in a warm place until almost doubled in size, anywhere between 1 to 1 1/2 hours.
- Meanwhile, line a 12-by-16-inch rimmed baking sheet with parchment paper and lightly flour a work surface.
- Transfer the dough onto the work surface and divide it into 24 equal pieces. Roll each piece into a smooth ball and place on the prepared baking sheet, about ¾-inch from the edge. Repeat with the remaining dough pieces, placing the balls ¾-inch apart, making 6 rows down and 4 rows across the baking sheet. Cover with a few damp dishtowels to let rise again for 30 minutes.
- Meanwhile, make the crossing mixture. Add all ingredients for the mixture in a medium bowl and whisk thoroughly into a thick paste to combine.Loosen with water if needed. Transfer into a piping bag fitted with a small tip or to a re-sealable plastic sandwich bag.
- Preheat the oven to 350°F and arrange a rack in the center of the oven.
- Whisk the egg and water together in a small bowl and gently brush evenly over the buns.
- Squeeze a steady line of the crossing mixture lengthwise over the top of the buns directly through the centers of the buns, both down and across. There will be some leftover filling.
- Sprinkle the buns with the remaining chopped ginger and bake until the deep golden-brown and when an instant-read thermometer inserted into the center of one of the buns registers between 200°F to 208°F, about 25 to 30 minutes.
- Meanwhile, make the glaze. Heat the jelly and water in a small saucepan over medium heat, until mixture is warm and well combined.
- Brush the hot buns generously with the glaze, let cool for at least 5 to 10 minutes before serving.
What you’ll Need
1 (8.8 oz) package Love Beets Organic Cooked Beets
1 cup milk, of your choice
2 (¼ oz) packages active dry yeast (4 ½ teaspoons)
1 tbsp honey
¾ cup coconut sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
2-inch piece fresh ginger, finely grated
1 tbsp orange zest
1 tbsp lemon zest
1½ tsp salt
3 cups bread flour
2 cups all-purpose flour
¾ cup butter, melted
1 tsp vanilla extract
2 large eggs
1 large egg yolk
½ cup + 3 tbsp dried crystallized candied ginger, chopped
½ cup dried currants or raisins (optional)
1 cup all-purpose flour
6 tbsp granulated sugar
½ cup milk, of your choice
¼ tsp vanilla extract
1-2 tbsp water, if needed
1 large egg
1 tsp water
1/3 cup apricot jelly
2 tbsp water