Bread Machine Hot Cross Buns For Easter Or Ostara Recipes

Steps:

• Put all ingredients except fruit into bread machine.
• Set for dough.
• Add fruit at signal.
• Lightly oil 9x13 pan.
• When dough is ready, remove and punch down.
• Cut into 18-24 pieces.
• Roll each into a ball.
• Place balls 1/2" apart in pan.
• Cover and rise in warm place until doubled (about 1 hour).
• Cut cross into top with sharp knife.
• Bake 12-15 minutes @ 375.
• Make glaze adding sugar or milk to make consistency to drizzle but not run.
• Let rolls cool slightly and drizzle icing in cuts.

Steps:

• 1. Use a bread machine that makes a 1-1/2 lb. loaf or larger. Follow instructions for placing all dough ingredients, except the last five, into the bread machine. Select the dough cycle and follow instructions for starting.
• 2. When dough cycle is finished, remove from machine and place on a lightly floured surface. Flatten slightly and sprinkle with apricots and raisins. Knead lightly to distribute fruit evenly.
• 3. Pinch off pieces of dough and roll between your hands to form 16 roughly equal sized balls. Place balls 2 inches apart on a lightly greased cookie sheet. Cover and let rise in a warm (80 F.) place until doubled in size, about 45 to 60 minutes.
• 4. Preheat oven to 350 F. Make a shallow cross on the top of each bun with a sharp knife. With a fork, mix egg and water well and brush lightly onto the rolls. Bake for 16-18 minutes until light golden brown. Cool on a rack for about 20 minutes.
• 5. In a small bowl, mix powdered sugar and enough milk for frosting consistency. Blend until smooth.
• 6. Place frosting in a small zip lock plastic bag. Cut a small section of one bottom corner of the bag and squeeze onto rolls to form a cross on each bun.

Steps:

• Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
• In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Steps:

• Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
• When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.

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.