Abm Hot Cross Buns Recipes

Steps:

• Measure ingredients into baking pan in order given or as directed on your breadmachine.
• Insert baking pan securely into baking unit,close lid.
• Select Dough setting.
• When complete, remove dough from pan and divide into 12 pieces.
• Shape into round, slightly flattened buns.
• Place 2" apart on greased baking sheets.
• Cover and let rise 30 minutes or until doubled.
• Combine (and brush on buns) 1 slightly beaten egg with 1 tbsp water.
• Slash top of bun to form a cross.
• Bake at 375 F degrees (190 C) for 15 - 18 minutes.
• Drizzle *cross* with glaze while warm.(Recipe shown in description).

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Steps:

• Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
• Stir in the raisins and zest.
• Add the water and the oil and mix a little. This cools the mixture a fraction.
• Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
• Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
• When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
• Preheat oven to 400°F.
• Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
• Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn't, it needs to go back into the oven for a couple more minutes.

Steps:

• Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
• Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
• Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
• Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
• When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
• Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

Steps:

• Make the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute. It should feel lukewarm if you stick your finger in it. Stir in the yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. If the yeast doesn't foam, it's dead and won't help the dough rise. (You'll have to buy some more and start over if this happens.)
• Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon, ginger, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter to the milk in the saucepan and stir until it melts.
• When the butter has melted and the milk mixture is lukewarm, pour it into the dry ingredients, along with the yeast mixture and egg. If using a stand mixer, beat with the dough hook on medium-low speed until a smooth elastic ball forms, scraping the bowl and hook occasionally, about 10 minutes. The dough should feel sticky but not stick to your hands. If working by hand, mix the ingredients with your hand until a shaggy dough forms, then knead in the bowl to form a shaggy ball. Transfer to a work surface and continue kneading until smooth and elastic, about 15 minutes. You shouldn't need to flour your surface, but, if the dough is sticking to it, lightly flour as needed.
• Add the raisins and candied orange peel to the dough and knead them in until evenly distributed. Form the dough into a ball.
• Generously butter a clean large bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 1/2 hours.
• Butter a 9-by-13-inch cake pan. Turn the dough out onto a clean work surface and divide into 12 even pieces (90 to 100 grams each) with a bench scraper, sharp knife or your hands. Form a piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they're not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place seam side down on the surface. Cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round. Place in the prepared pan. Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate for up to 1 day.
• Open a large, clean unscented produce, recycling or garbage bag and slip the pan into it. Fill a tall glass with hot water, place next to the pan in the bag and tie the bag shut. (This creates a warm, steamy environment for the dough to rise.) Let the balls rise until their sides are touching, about 1½ hours (longer if the dough has been chilled).
• When the dough is almost done rising, heat the oven to 400 degrees.
• Prepare the topping: If using orange blossom water, stir 1½ teaspoons into ¼ cup/60 grams water in a small bowl. Add the flour and stir into a smooth paste. Transfer to a pastry bag or resealable plastic bag and snip a ⅓-inch hole in one corner. Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross.
• Bake until risen and browned, 20 to 22 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, heat the sugar and 1 tablespoon water in a small saucepan over medium until the sugar dissolves. Remove from the heat and stir in the remaining ¼ teaspoon orange blossom water, if using. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve hot, warm or at room temperature.

Steps:

• Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
• Stand in a warm place (approx 10 mins) until mixture foams and froths.
• Sift flour and spices into a large bowl.
• Rub in butter using a broad bladed knife then finish with fingertips.
• Toss the fruit through the flour, to coat the fruit.
• Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
• Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
• Grease a square, deep sided cake pan (20-25cm)
• Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
• 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
• 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
• To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
• Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
• Preheat oven to 200DegC
• When buns have risen bake for 20-25 minutes.
• Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
• Mix caster sugar with boiling water and brush generously over each bun while still warm.