HOT CROSS BUNS - BREAD MACHINE
This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long.
Provided by Oster71
Categories Yeast Breads
Time 45m
Yield 18-24 serving(s)
Number Of Ingredients 16
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.
TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER
A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Hot Cross Buns, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
- Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
- Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
- Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
- Lightly grease two baking trays/sheets.
- When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
- Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
- Allow them to rise for about 30-45 minutes or until doubled in size.
- Meanwhile pre-heat the oven the 200C/400F/Gas 6.
- Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
- Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
- When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
- Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
- Eat whilst still warm, split & spread with butter!
- These are GREAT toasted when they are a few days old as well!
Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9
BREAD MACHINE HOT CROSS SPICE BUNS
I found a variation of this recipe on another website, but the original did not contain nearly as many spices or flavorings. I also prefer to use my Recipe #19239 on top of these. If you do not have nonfat dry milk powder, you may use 3/4 cup low-fat or nonfat milk, warmed to lukewarm in place of the water and powdered milk. These are lightly spiced, and if you use the cloves, they will have a darker color. Not very sweet, the icing provides most of the sweetness.
Provided by HeatherFeather
Categories Yeast Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: Consult your bread machine to determine whether or not the wet or dry ingredients need to go in first; I have listed the ingredients assuming wet first, ending with yeast; simply go in reverse, starting with yeast and work backwards to lukewarm water if your manual says to add dry first.
- Place lukewarm water, milk powder, butter pieces, both egg whites and just 1 of the eggs yolks, vanilla, almond flavoring, salt, sugar, spices, zests, and fruit in order in your machine.
- Add 3 level cups of flour the the center of your pan and then make a small well in the flour; Add yeast to that well.
- Select dough cycle on your machine.
- After 5 minutes, take a peek in your machine at the dough, adding more water or flour if needed, adding 1 Tbsp of either at a time (or more) (this will vary depending on the humidity of the day).
- When dough cycle has completed, remove dough from machine and punch down on a floured surface; dough will be a bit sticky at this point.
- Cover with a damp towel and allow to rest 10 minutes.
- Have ready a greased 9x13" pan.
- Roll dough into 12 large balls and place in the pan; cover and let rise in a warm place until doubled in bulk (it is ok if dough balls touch as they rise); this may take 45 min- 1 hour.
- One dough has risen,remove cover,and mix your remaining egg yolk with 2 Tbsp water and brush over the dough balls.
- Bake in a preheated 375 F oven (190 C) for 20 minutes.
- Remove from pan immediately and let cool on wire racks.
- When fully cooled, pipe white icing of your choice in the shape of crosses atop each bun.
- Or, if you prefer warm buns, leave off the icing and either serve right away or gently reheat buns on the regular oven or toaster oven, then ice individual buns at the table (the icing will melt however).
Nutrition Facts : Calories 201, Fat 4.1, SaturatedFat 2.1, Cholesterol 43, Sodium 90.4, Carbohydrate 35.8, Fiber 1.8, Sugar 10.8, Protein 5.3
BEST BREAD MACHINE BUNS
This recipe is easy and foolproof. It makes a soft and tasty bun with a slightly flaky crust. This is a combination of several recipes I've tried, but I've changed it to suit our tastes.
Provided by Fofi4667
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
- Make a little well in the flour and add the yeast to flour.
- For rolls, select Dough Setting and press start.
- Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
- Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
- When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
- Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
- for up to 1 week.
- ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
- Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
- Scald 1 cup milk.
- In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
- Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
- Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
- After first rise, punch down dough and knead for an additional 2-5 minutes.
- Form into desired shape and let rise again for 45 minutes to 1 hours.
- When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
HOT CROSS BUNS
A must for Easter and Good Friday back home in Bermuda! Just add a fish cake and some mayo and ketchup!! Mmmmm! I got this recipe from a bakery in Bermuda. Don't be afraid to add more spices if that's your taste!! (Since the 1st tester, I've tried, tested and fixed the recipe errors and apologise for the mistake.)
Provided by byZula
Categories Yeast Breads
Time 2h
Yield 2-4 dozen
Number Of Ingredients 16
Steps:
- Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
- Mix together the flour, spices and salt.
- With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
- Now add the raisins.
- The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
- If not, add a little more flour.
- Cover with a towel and let it rest in a warm place until it doubles in bulk.
- Be sure it's in a large enough bowl to accommodate the new size.
- Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).
- Roll into a ball and place on a baking sheet several inches apart.
- When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.
- You'll need more than one baking sheet.
- Preheat oven to 400 degrees.
- While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
- Pipe a cross on each risen bun.
- Bake for 15-20 minutes or until golden.
- While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
- When it looks clear, brush down the sides with a pastry brush dipped in cold water.
- Allow to cool.
- It'll be sticky, but still brushable.
- When the buns are removed from the oven, cool on a wire rack and brush with glaze.
- (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).
Nutrition Facts : Calories 4109.8, Fat 34.5, SaturatedFat 17.1, Cholesterol 272.5, Sodium 1381.5, Carbohydrate 907.7, Fiber 24.4, Sugar 424.6, Protein 65.7
PULL-APART HOT CROSS BUNS
Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!
Provided by Amanda Kay Lohrer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 76.9 g, Cholesterol 38.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 5.5 g, Sodium 123.7 mg, Sugar 40.6 g
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