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.
BISQUICK® HOT DOG ROLLS
What fun! Hot dogs are baked in their own buns! This is a favorite for kids of all ages.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, milk and mustard until soft dough forms; beat 30 seconds. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Roll dough into 13-inch circle; cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.
- Bake about 12 minutes or until golden brown. Serve with additional pickle relish.
Nutrition Facts : Calories 275, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg
CHERRY-BERRY HOT CROSS BUNS
Classic risen sweet rolls take a flavor twist with a cherry-berry addition.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 16
Number Of Ingredients 17
Steps:
- In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. 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. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
- Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
- Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 280 mg, Sugar 15 g, TransFat 0 g
EASTER BUTTERMILK HOT CROSS BUNS
These are a family tradition for Easter brunch.
Provided by violet
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 32.8 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 241.8 mg, Sugar 13.6 g
HOT CROSS BUNS
Shhh don't tell Mom I have posted the secret recipe here. I will be in the doghouse, she doesn't share this with anyone but I feel more people should be trying these. They are the best, far out does my grandma's and my aunts. Mom donates a pan of these for the local 4-H Cake Bingo every Easter. Someone should have kept track over the last 20 some years how much her buns have raised for the club.. Follow Instructions carefully. Time does not include resting rising time.
Provided by KennKonn
Categories Yeast Breads
Time 50m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
- In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
- Sift 6 cups of flour into separate bowl.
- Mix 3 cups of flour into the yeast mixture, mix till smooth.
- Add Raisins.
- Add shortening, sugar and egg mixture.
- Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
- Knead in remaining cups of flour till dough is smooth.
- Place in greased bowl and allow to rise until double in size.
- Form buns then using clean scissors snip a cross into the tops of each bun.
- Beat egg yolk and water together and brush over tops of each bun.
- Bake at 400 for 15-20 minutes.
- When cooked and cooled use piping bag and form cross with your favorite white icing.
Nutrition Facts : Calories 208, Fat 4.7, SaturatedFat 1.4, Cholesterol 31.6, Sodium 161.9, Carbohydrate 36.8, Fiber 1.6, Sugar 10.2, Protein 5
HOT-CROSS BUNS
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries. It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top. Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross. While these are at their best when served warm, preferably soon after they have been baked, a quick toasting a slather of butter would more than salvage a day-old bun.
Provided by Florence Fabricant
Categories dessert
Time 3h
Yield 2 dozen
Number Of Ingredients 15
Steps:
- Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
- Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs. When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour a cup at a time until a soft ball of dough can be gathered together. Dough can be mixed by machine if desired.
- Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking. Kneading should take no more than a few minutes.
- Using some of the remaining butter, grease a bowl. Place the dough in the bowl and turn to butter all sides. Cover and set aside to rise until doubled, about 1 1/2 hours.
- Butter two baking sheets with the remaining butter.
- Punch the dough down, divide it in half, then divide each piece in half again. Divide each portion of dough into six equal pieces and shape each into a ball.
- Place balls of dough on baking sheets, leaving about 2 inches between them. Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
- Preheat oven to 400 degrees.
- Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep. Or snip a small cross in the top with sharp scissors. Try not to compress the bun as you cut.
- Bake buns about 20 minutes, until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil. As soon as buns are done, brush them with milk and sugar glaze.
- Allow the buns to cool for 30 minutes, then serve while still warm.
- If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing. The buns must be completely cooled before the icing is applied. Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 8 grams, TransFat 0 grams
HOT CROSS SCONES
Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.
Provided by Annalise Sandberg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
- In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
- In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
- Bake about 20 minutes or until puffed and golden brown. Cool.
- To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
BISQUICK CINNAMON BUNS
The easiest way to make cinnamon buns when you want something sweet in a hurry. As a college student it's a quick way to make something that tastes like home, my boyfriend loves them. I got this recipe from CDKitchen.
Provided by Catty Bear
Categories Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
- Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.
- Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
- Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.
- For Glaze: Stir together powdered sugar and milk until smooth.
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4.3/5 (313)Calories 273 per servingTotal Time 2 hrs 45 mins
- Lightly grease a 10" square pan or 9" x 13" pan., Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl.
- Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid., Keep the fruit set aside.
- Mix together all of the remaining dough ingredients (including the eggs and the egg yolk from the separated egg).
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- Combine the Self-Raising Flour, Salt, Spice and Cinnamon in a medium mixing bowl – add the Butter and rub in until combined
- Add the Sugar, Raisins and the Egg – stir to mix – add just enough Milk, little by little, to form a stiff dough
- Roll out to a 1cm (10mm) thickness and use a 5cm (2 inch) round cookie cutter to cut out 8 pieces – arrange in the prepared oven dish
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