Traditional Hot Cross Buns Recipes

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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



Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker image

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

210 ml milk
1 egg
450 g strong white bread flour
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
50 g fine light brown sugar
50 g melted butter
7 g easy-blend dried yeast
125 g mixed dried fruit, such as currants, sultanas, raisins and peel
75 g ready-made pastry dough
30 ml milk
25 g caster sugar

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



Hot Cross Buns image

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.

1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
1/3 cup unsalted butter, melted, plus as needed
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour (13 ounces)
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup currants, plumped in the microwave and cooled
1 egg beaten, for brushing
2 cups confectioners' sugar, sifted
2 tablespoons milk
1/4 teaspoon finely gated lemon zest
1 teaspoon pure vanilla extract

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

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16



Traditional Hot Cross Buns image

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.

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

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



Traditional Hot Cross Buns image

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

2 (1/4 ounce) packages active dry yeast
1/2 cup water (110 to 115 degrees)
1 cup warm milk (, 110 to 115 degrees)
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2-7 cups all-purpose flour
4 eggs
1/2 cup dried currant
1/2 cup raisins
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

CHEF JOHN'S HOT CROSS BUNS

Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h15m

Yield 16

Number Of Ingredients 18



Chef John's Hot Cross Buns image

Steps:

  • Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
  • Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  • Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
  • Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
  • Line a baking sheet with a silicone mat.
  • Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
  • Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
  • After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
  • Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
  • Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g

¼ cup dried currants
¼ cup rum, or as needed to cover currants
¾ cup milk, warmed to 100 degrees F/40 degrees C
3 cups bread flour, divided, or as needed
1 (.25 ounce) package active dry yeast
5 tablespoons white sugar
1 large egg, beaten
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
¾ teaspoon ground cinnamon
½ teaspoon fine salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
7 tablespoons melted butter
¼ cup water
⅓ cup all-purpose flour, or as needed to make thin, pipe-able dough
¼ cup sugar
3 tablespoons water

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  • Stir together orange juice, raisins, and currants in a small microwavable bowl. Cover with plastic wrap; microwave on HIGH until just warm, about 1 minute. Remove and discard plastic wrap. Let mixture cool to room temperature, about 20 minutes. Drain well, reserving 1 tablespoon orange juice for glaze. Set plumped raisins and currants aside.
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From thedailymeal.com


HOT CROSS BUNS - TRADITIONAL RECIPE - THE INDIAN CLAYPOT
For the dough. Heat milk until lukewarm. Then add yeast and sugar, mix it well and set aside for 10 mins or until the yeast is foamy. Meanwhile, in a wide bowl or in the bowl of your electric mixer, with the paddle attachment, combine 3 & 1/2 cups of flour, all spices, sugar and salt.
From theindianclaypot.com


TRADITIONAL IRISH HOT CROSS BUNS RECIPE - IRISHCENTRAL.COM
Rub in the butter to the flour mix until it resembles fine breadcrumbs. Add the yeast, sugar, beaten egg and milk, and stir together into a soft …
From irishcentral.com


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