CRANBERRY & ORANGE HOT CROSS BUNS
The whole family will love this fruity, spiced Easter bake - get the kids in the kitchen to help mixing, kneading and glazing
Provided by Richard Burr
Categories Afternoon tea, Breakfast, Brunch, Snack
Time 1h7m
Yield Makes 16 small buns
Number Of Ingredients 14
Steps:
- Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
- Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
- Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
- Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
- Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
- Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
- Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
- While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.
Nutrition Facts : Calories 224 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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!
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 WITH DRIED CRANBERRIES
I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love them!
Provided by Larkabug
Categories Yeast Breads
Time 2h12m
Yield 24 rolls
Number Of Ingredients 13
Steps:
- Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
- Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
- Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
- Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
- Heat oven to 375°F Brush rolls with egg white.
- Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.
Nutrition Facts : Calories 159.4, Fat 5, SaturatedFat 2.9, Cholesterol 37.8, Sodium 91.5, Carbohydrate 25.4, Fiber 0.9, Sugar 9.1, Protein 3.4
More about "hot cross buns with dried cranberries recipes"
HOT CROSS BUNS RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
5/5 (1)Total Time 40 minsCategory Breakfast or Brunch, Main CourseCalories 318 per serving
- In a large mixing bowl of a stand mixer, add the warm water and apple cider. Add the yeast and stir with a spoon. Let sit for 5 minutes.
- Whisk together the icing ingredients in a small bowl. Once the buns are completely cool, pipe the icing in a cross pattern on each bun.
HOT CROSS BUNS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (130)Category Bread
CRANBERRY ORANGE HOT CROSS BUNS - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
ORANGE CRANBERRY HOT CROSS BUNS - WILD WILD WHISK
From wildwildwhisk.com
THE BEST HOT CROSS BUN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BRIOCHE HOT CROSS BUNS (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
CRANBERRY HOT CROSS BUNS - THE BAKERMAMA
From thebakermama.com
EASY HOT CROSS BUNS - A CLASSIC EASTER RECIPE - COOKIES
From cookiesandcups.com
4.3/5 (3)Total Time 1 hr 15 minsCategory BreadPublished Mar 3, 2020
HOT CROSS BUNS RECIPE | MCCORMICK
From mccormick.com
DELICIOUS BREAD MACHINE CRANBERRY HOT CROSS BUNS RECIPE
From 3boysandadog.com
HOT CROSS BUNS - SPEND WITH PENNIES
From spendwithpennies.com
ORANGE & CRANBERRY HOT CROSS BUNS RECIPE | BAKING MAD
From bakingmad.com
HOT CROSS BUNS RECIPE | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
From jamieoliver.com
SOURDOUGH HOT CROSS BUNS RECIPE WITH CRAISINS AND ORANGE GLAZE
From modernharvest.ca
CRANBERRY HOT CROSS BUNS - EASY SWEET HOT CROSS BUNS - SEW WHITE
From sewwhite.com
HOT CROSS BUNS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOT CROSS BUNS RECIPE - TODAY
From today.com
TRADITIONAL HOT CROSS BUNS RECIPE - HOW TO MAKE HOT CROSS BUNS
From delish.com
CLASSIC HOT CROSS BUNS - CTV
From more.ctv.ca
#time-to-make #course #cuisine #preparation #occasion #healthy #breads #european #heirloom-historical #holiday-event #spring #easter #rolls-biscuits #dietary #seasonal #yeast #4-hours-or-less
You'll also love