ALISON HOLST'S HOT CROSS BUNS
Make and share this Alison Holst's Hot Cross Buns recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 1h
Yield 30 buns, 30 serving(s)
Number Of Ingredients 17
Steps:
- Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
- Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
- Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
- Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
- Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
- Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
- Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
- Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
- Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
- Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
- Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
- Cool buns on a rack. Store in airtight containers when cold.
- If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.
HOT CROSS BUNS
One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.
Provided by ChrisMc
Categories Yeast Breads
Time 3h20m
Yield 32 buns
Number Of Ingredients 17
Steps:
- Combine yeast, water, and milk; stir well.
- Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
- Beat in flour by cups.
- Knead 5 minutes.
- Let rise 1 1/2 hours.
- Punch down and divide in half 5 times, for 32 pieces of dough.
- Fold the corners in to make balls.
- Snip a cross onto the top of each ball.
- Let rise for 40 minutes.
- Brush with egg yolk and water.
- Bake 20 minutes at 375.
- While the buns are baking, combine milk, sugar, and vanilla to make icing.
- When buns are cool, drizzle icing over cross.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.4, Sodium 134.5, Carbohydrate 27.1, Fiber 1, Sugar 11, Protein 2.9
GLUTEN-FREE HOT CROSS BUNS
We all know that Hot Cross Buns are associated with marking the end of Lent, so we've made a gluten-free option that everyone can enjoy. There is an aBUNdance of antioxidants in the raisins, and also, in the cinnamon which has been used medically for thousands of years. Just in case ... the cinnamon spice represents the spices used for the anointing of Jesus' body for burial and the cross symbolises the crucifixion. Happy Easter enjoying this significant treat.
Provided by hello
Categories Dessert
Time 3h50m
Yield 15 buns
Number Of Ingredients 12
Steps:
- Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
- Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
- Add in the egg then combine everything together until a sticky dough is formed.
- Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
- Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
- Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
- Divide the dough into even pieces(about 75 grams each).
- Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
- Heat the oven to 200C/390°F.
- Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
- Bake for 20 minutes.
- Brush maple syrup over the top of each bun.
Nutrition Facts : Calories 94.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 22.1, Sodium 194.2, Carbohydrate 13.8, Fiber 0.6, Sugar 7.2, Protein 2
HOT CROSS BUNS
These delicious Hot Cross Buns are the perfect addition to your Easter Meal. Video Instructions: http://www.rhodesbread.com/recipes/view/2395
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine rolls and press or roll to flatten.
- Combine sugar and spices in a bowl.
- Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins.
- Fold dough over on itself and flatten again.
- Repeat the sugar and cranberries process and fold over again.
- Repeat one more time.
- Knead the dough as necessary to completely incorporate the added ingredients.
- If dough becomes too sticky, sprinkle lightly with flour.
- Shape into a log and cut into 12 equal pieces.
- Shape each piece into a ball and place on a sprayed baking sheet.
- Cover with sprayed plastic wrap and let rise until almost double in size.
- Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
- Let cool.
- Mix ingredients for frosting and frost rolls.
Nutrition Facts : Calories 472.8, Fat 8.4, SaturatedFat 1.8, Cholesterol 5.3, Sodium 692.6, Carbohydrate 85.8, Fiber 3, Sugar 24.6, Protein 14.1
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
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