HOT CROSS BUNS
An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.
Provided by Bush Cook
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
- Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
- Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
- Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
- Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 67.9 g, Cholesterol 43.2 mg, Fat 5.9 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 248.7 mg, Sugar 20.7 g
EASY HOT CROSS BUNS
Delicious warm from the oven, or lightly toasted for tea or breakfast
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h45m
Yield Makes 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium
HOT CROSS BUNS
Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they're as pretty as they are delicious.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield A dozen buns
Number Of Ingredients 18
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
- To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
- Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
- For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.
HOT CROSS BUNS
Provided by Ree Drummond : Food Network
Time 3h25m
Yield 18 buns
Number Of Ingredients 16
Steps:
- For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.
- Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.
- Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.
- Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.
- Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.
- Line a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better.
- Preheat the oven to 400 degrees F.
- For the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.
- Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack.
- For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.
- When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.
- Happy Easter!
MOM'S BEST HOT CROSS BUNS
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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 dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.
Nutrition Facts :
TRADITIONAL HOT CROSS BUNS
On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
HOT CROSS BUNS
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24 buns
Number Of Ingredients 13
Steps:
- Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
- Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
- With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
- Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
- Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
- Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
- Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
- Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners sugar, and lemon juice. Pipe or spoon glaze in cross shape over buns, and serve.
HOT CROSS BUNS I
Hot cross buns! Hot cross buns!
Provided by LITSTER5
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 12
Number Of Ingredients 16
Steps:
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g
HOT CROSS BUNS
One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.
Provided by ChrisMc
Categories Yeast Breads
Time 3h20m
Yield 32 buns
Number Of Ingredients 17
Steps:
- Combine yeast, water, and milk; stir well.
- Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
- Beat in flour by cups.
- Knead 5 minutes.
- Let rise 1 1/2 hours.
- Punch down and divide in half 5 times, for 32 pieces of dough.
- Fold the corners in to make balls.
- Snip a cross onto the top of each ball.
- Let rise for 40 minutes.
- Brush with egg yolk and water.
- Bake 20 minutes at 375.
- While the buns are baking, combine milk, sugar, and vanilla to make icing.
- When buns are cool, drizzle icing over cross.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.4, Sodium 134.5, Carbohydrate 27.1, Fiber 1, Sugar 11, Protein 2.9
TRADITIONAL HOT CROSS BUNS
Make and share this Traditional Hot Cross Buns recipe from Food.com.
Provided by Rhonda O
Categories Yeast Breads
Time 2h
Yield 30 Buns, 30 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, dissolve yeast in water.
- Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
- Add eggs, one at a time, beating well after each.
- Stir in the currants, raisins and enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
- Place in a greased bowl; turn once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 30 balls.
- Place on greased baking sheets.
- Cut a cross on top of each roll with a sharp knife.
- Cover and let rise until doubled, about 30 minutes.
- Beat water and egg yolk; brush over rolls.
- Bake at 375 degrees for 12-15 minutes.
- Cool on wire racks.
- For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 1.5, Cholesterol 35.6, Sodium 106.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 4.4
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