LEMON AND GINGER HOT CROSS BUNS
Hot cross buns are given a modern update with a flavorful lemon and ginger filling and glaze.
Provided by Bree Hester
Categories Side Dish
Time 4h
Yield 12
Number Of Ingredients 16
Steps:
- In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
- Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
- Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
- Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
- In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
- In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY & LEMON HOT CROSS BUNS
These citrus hot cross buns make a clever twist on an Easter classic. Try them with a spoonful of lemon curd for a delicious, decadent breakfast
Provided by Miriam Nice
Categories Breakfast, Brunch, Treat
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
- Knock the air out of the dough. Gently knead in the frozen blueberries. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
- Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the maple syrup while still warm.
Nutrition Facts : Calories 332 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.24 milligram of sodium
LEMON & MARZIPAN HOT CROSS BUNS
A zesty twist on an Easter favourite, serve with creamy lemon curd and watch these tasty hot cross buns disappear
Provided by Cassie Best
Categories Breakfast, Brunch
Time 1h15m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until it has melted and the milk has cooled slightly.
- Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
- Dust your largest baking tray with flour. Tip the dough onto the work surface and knead again to knock out any air bubbles. Roll the dough to a rectangle roughly 30 x 40cm. Grate the marzipan on the coarse side of a cheese grater, straight onto the dough, covering the whole surface. Scatter over the dried fruit and candied peel too. From one of the longer edges, roll up the dough into a tight sausage shape. Use a sharp knife to cut the dough into 12 equal pieces, then lightly roll each piece into a smooth ball, closing the cut edges. Try not to overwork the dough or you'll lose the layers of marzipan. Instead, pinch the sides together in a purse shape, concentrating on creating a smooth surface on the bottom (which will become the top). Arrange the balls on the tray, smooth-side up, leaving a small gap between each one. Cover loosely with a piece of oiled cling film and leave somewhere warm to prove for 1 hr or until almost doubled in size - the buns should be just touching.
- Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the 140g flour with enough water to make a thick, smooth paste, then transfer to a piping bag fitted with a small round nozzle (or use a sandwich bag and snip off one corner). Use the paste to pipe crosses over the buns. Bake for 25 mins until deep golden brown and cooked through.
- Mix the lemon curd with 1-2 tsp water to loosen it a little, then brush over the top of the buns. Leave to cool for 10 mins on the baking tray. Serve warm from the oven or toasted, with butter and lemon curd. Will keep for up to 3 days in a tin, or freeze for up to 2 months.
Nutrition Facts : Calories 389 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
HOT CROSS BREAD & LEMON PUDDING
Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
- Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
- Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.
Nutrition Facts : Calories 676 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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