Candied Fruit Hot Cross Buns Food

CANDIED-FRUIT HOT CROSS BUNS

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.

HOT CROSS BUNS

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.

HOT-CROSS BUNS

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.

HOT CROSS BUNS

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

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.

TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER

Steps:

• Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
• Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
• Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
• Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
• Lightly grease two baking trays/sheets.
• When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
• Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
• Allow them to rise for about 30-45 minutes or until doubled in size.
• Meanwhile pre-heat the oven the 200C/400F/Gas 6.
• Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
• Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
• When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
• Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
• Eat whilst still warm, split & spread with butter!
• These are GREAT toasted when they are a few days old as well!

GLUTEN FREE HOT CROSS BUNS

Steps:

• Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
• Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
• Add the fruit mixture (along with any soaking liquid), oil and egg.
• Mix for 5 minutes dough will be stiff but slightly sticky.
• Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
• Grease a 9x13" baking dish.
• Divide dough into 12 pieces and roll into balls with lightly oiled hands.
• Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
• Heat the oven to 400°F.
• Whisk together the "cross" ingredients to form a smooth paste.
• Scrape into a small zip-top bag and snip the corner.
• Pipe the paste in a cross over the center of each bun.
• Bake for 30 to 35 minutes or until they sound hollow when tapped.
• Remove from the oven and immediately drizzle with honey.
• Return to the oven for 2 minutes.
• Cool in the pan for 5 minutes, then move to a wire rack.