Cream Cheese Crosses Icing For Hot Cross Buns Food

HOT CROSS BUNS WITH CREAM CHEESE ICING

Steps:

• Add the milk, sugar and yeast to a small bowl. Let the yeast mixture rest for 10 minutes or until bubbles start forming.
• In the bowl of a stand mixer, add 4 cups of flour, salt, baking soda, cinnamon and nutmeg. Mix until combined.
• Add the eggs and butter to the yeast mixture and stir together. Pour the liquid mixture into the flour. Mix using the dough hook attachment for 5 minutes. Add in the raisins and continue mixing the dough for another minute. The dough will be done once it stops sticking to the sides of the bowl. Add more flour if necessary.
• Add around a tablespoon of oil to a large bowl. Place the dough in the bowl and roll it around until it is covered in the oil. This prevents the dough from getting dry during the rising process. Cover the bowl with plastic wrap. You can let the dough rise on your counter for several hours or place it in the oven for quicker rising. Turn the oven on for a minute or two, place the bowl in the oven, and then turn the oven off. The dough will be doubled in size within an hour.
• Line a 9x13 inch pan with parchment paper. Sprinkle flour on a clean surface. Place the dough on the surface and cut it into 15 equal pieces. Roll out each piece, and place them in the pan. Cover the pan with a damp cloth and let rest for 30 minutes or until doubled in size.
• Preheat the oven to 375°F. Bake the buns for 20 to 25 minutes or until they are golden brown.
• While the buns are baking, make the syrup. Combine the sugar and water in a sauce pan. Bring to a boil over medium heat, and continue boiling until the syrup thickens. Once the buns are done, brush them with the syrup.
• For the icing, whisk all of the ingredients together. Pour them in a piping bag or a sandwich bag with the end snipped off. Add more milk or powdered sugar depending on the desired consistency.
• Once the buns have cooled, pipe the icing on top in the shape of a cross.

CREAM CHEESE CROSSES (ICING FOR HOT CROSS BUNS)

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.

HOT CROSS BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
• To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
• Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
• For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

TRADITIONAL HOT CROSS BUNS

Steps:

• In a mixing bowl, dissolve yeast in water.
• Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
• Add eggs, one at a time, beating well after each.
• Stir in the currants, raisins and enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; shape into 30 balls.
• Place on greased baking sheets.
• Cut a cross on top of each roll with a sharp knife.
• Cover and let rise until doubled, about 30 minutes.
• Beat water and egg yolk; brush over rolls.
• Bake at 375 degrees for 12-15 minutes.
• Cool on wire racks.
• For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

HOT CROSS BUNS I

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.