HOT CROSS BUNS I
Hot cross buns! Hot cross buns!
Provided by LITSTER5
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 12
Number Of Ingredients 16
Steps:
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g
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.
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
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- In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
- In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
- In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
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- Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
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- Sieve flour, salt and mixed spice into a large mixing bowl, then rub in butter using fingertips until mixture resembles breadcrumbs. Make a well in the centre then add sugar, lemon and yeast.
- Mix in egg and milk to a form a soft pliable dough. Then turn out onto lightly floured surface and carefully work the fruit into the dough until well combined.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the bowl, cover with a clean tea towel and set aside to prove in a warm place for at least 1 hour.
- Once proved, turn dough onto a lightly floured surface and knock back to remove air. Shape into a ball again and return to the bowl, set aside for a further 30 minutes to rise.
- After 30 minutes, divide dough into 12 equal pieces. Roll each into a ball, then flatten slightly into a bun shape and place onto a greased baking tray.
- Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.
- Transfer buns to the oven and bake for 8-12 minutes until pale golden brown. As soon as you remove the buns from the oven, brush them with the heated golden syrup, then set aside to cool on a wire rack.
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