CHEESY HOT CROSS BUNS
The traditional Easter bread gets a savoury spin with cheddar and Parmesan. Serve warm with homemade soup
Provided by Sarah Cook
Categories Side dish
Time 1h10m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Mix the flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size - about 30 mins.
- Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
- Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.
Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium
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
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!
CREAM CHEESE CROSSES (ICING FOR HOT CROSS BUNS)
Make and share this Cream Cheese Crosses (icing for Hot Cross Buns) recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 10m
Yield 18 buns, icing for, 18 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind.
- Refrigerate until ready to use.
- Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses.
- Do not reheat once crosses are in place.
Nutrition Facts : Calories 29.2, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.9, Sodium 18.6, Carbohydrate 2, Sugar 1.9, Protein 0.4
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