CANDIED-FRUIT HOT CROSS BUNS
My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm milk. Stir in the butter, eggs, sugar and salt. Combine 3 cups flour, candied fruit and cinnamon; add to yeast mixture and mix well. Stir in enough remaining 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 top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over buns. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; pipe an "X" on top of each bun.
Nutrition Facts :
HOT CROSS BUNS
These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.
Provided by Olha7397
Categories Breads
Time 37m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
- Heat milk to boiling in a small saucepan over medium-high heat.
- Remove from heat and add the butter.
- Stir until the butter is melted.
- Stir in the eggs.
- Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
- Mix in the raisins, almonds, and candied fruits.
- Cover with plastic wrap and let rise for 1 hour.
- Cover a baking sheet with parchment paper.
- Turn the dough out onto an oiled surface.
- Dust the dough with flour and knead to express air bubbles.
- Divide the dough into 16 equal parts.
- Shape each into a round ball.
- Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
- Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
- Preheat the oven to 400 F.
- Brush the tops of the buns with the egg glaze.
- Slash a cross in the center of each bun with a sharp knife.
- Bake for 10 to 12 minutes, until golden.
- While the buns bake, mix the icing ingredients in a small bowl.
- Place the icing into a pastry bag with a small tip.
- Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
- Pipe the icing into the shape of a cross on top of each bun.
- Serve warm.
- Makes 16 buns.
- Beatrice Ojakangas.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5
HOT CROSS BUNS
Hot Cross Buns are a traditional Easter roll. This recipe made the Test Kitchen smell amazing. Once baked, the outside is crusty and the inside is light and fluffy. The balance of spices is perfect with the right amount of cinnamon. Raisins add just the right amount of sweetness. Candied fruit would be delicious too if you opt to...
Provided by Beth M.
Categories Other Breakfast
Time 2h50m
Number Of Ingredients 18
Steps:
- 1. Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast.
- 2. Heat milk, water, and butter or margarine (until hot @130 degrees or so). Add to dry ingredients. Using a wooden spoon beat for 2 minutes.
- 3. Stir in beaten eggs and blend well.
- 4. Add enough flour to make a soft dough. I used a DOUGH HOOK and a stand mixer for this. Add flour until it is not sticky but can be pulled from the dough hook leaving it clean (see Note #1)! This is when you decide to use 4 3/4 cups flour or as much as 5 cups flour.
- 5. Knead 6-8 minutes.
- 6. Add the raisins or candied fruit, kneading to mix in evenly.
- 7. Place dough in an oiled bowl. Cover. Let it rest until dough rises (mine took about 1 hour).
- 8. Once the dough has doubled in size, punch down dough.
- 9. Divide into 18-24 balls. I used a greased ice cream scoop to measure equal amounts. Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls will roughly double in size.
- 10. Once the rolls have doubled in size brush each one with a little egg wash.
- 11. Place in a preheated 375 degree oven. Bake for about 20 minutes. When nicely browned let cool on a rack.
- 12. Once the rolls are cool, mix frosting to desired consistency.
- 13. Using a piping bag or resealable plastic bag with the corner snipped off, make a cross on each roll.
- 14. Note #1: My cousin said NOT TO USE AN ELECTRIC BEATER as the batter climbs the beaters!
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
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