Easter Buns Food

HOT CROSS BUNS RECIPE

Steps:

• Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
• Add butter, milk, egg, sultanas and zest.
• Standmixer: Mix until a smooth elastic dough forms - 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. (Note 5).
• Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
• Dough is kneaded enough when it's smooth and does not break when stretched - see photos video for before/after comparison.

EASTER HOT CROSS BUNS

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

HOT CROSS BUNS RECIPE

Steps:

• 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.
• Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
• Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
• Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
• Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
• Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.

TRADITIONAL HOT CROSS BUNS

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.

HOT CROSS BUNS

Steps:

• Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm - you should be able to dip your finger in without scalding it.
• Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
• Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
• Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
• Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
• Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
• Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
• Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
• Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
• Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
• Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
• Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
• Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
• Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
• Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
• Slice open the sticky hot cross buns, spread with a little butter and serve - delicious

TRADITIONAL EASTER BUNS

Steps:

• Sprinkle the yeast over the flour in a mixing bowl. Mix in salt, cinnamon, cloves and allspice. Add 50 g/1/4 cup sugar, currents and candied orange and lemon peel and mix well.
• Make a well in the centre of the flour mixture and pour in 125 ml/5/8 cup lukewarm water and the melted butter. Add the egg and knead, gradually adding the milk, to a firm, smooth dough which forms bubbles. Cover and let rise in a warm place for approx. 1 hour.
• Knead the dough again briefly. Shape to a long roll on a floured surface and divide into 10 equal pieces. Form each piece to a ball, flatten slightly with the hand and place on a cookie sheet lined with baking parchment.
• Cover with a cloth and let rise for a further 45 minutes. Then press a cross shape into each with a blunt knife.
• Heat the oven to 220C (200C fan) 425F, gas 7.
• For the cross: mix the flour, confectioners' sugar and 3 tbsp water to a thick paste. Fill the paste into an icing bag with a long nozzle and make cross shapes on the buns where marked. Bake the buns for 20-25 minutes until golden brown.
• For the glaze: heat the sugar in 4 tbsp water until it dissolves. Spread over the buns and serve when slightly cooled.

RESURRECTION BUNS (SWEET EASTER BUNS)

Steps:

• Mix your cinnamon and sugar together in a bowl.
• Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well.
• Dip the ball into melted butter.
• Dip the buttered ball into the cinnamon/sugar mix.
• Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size.
• Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size.
• Pre-heat oven to 375.
• Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.

JAMAICAN EASTER BUN

Steps:

• Measure all ingredients in a bowl and mix well.
• Pour into bun shaped baking pans (long loaf pan), and bake in a moderate 350 degree oven until well done.
• Glaze with sugar and water or pancake syrup and serve.

EASY EASTER HOT CROSS BUNS

Steps:

• Line a baking tray with parchment paper and dust lightly with some flour.
• In the bowl of a stand mixer, add the warm water, yeast, sugar, egg, flour, olive oil, salt, cloves, cinnamon, ginger and raisins.
• Using a dough hook attachment, mix the ingredients on low speed for about 4-5 minutes until they have come together.
• Dust your table with some flour and dump the dough onto the work surface.
• Sprinkle some extra flour on top of the dough if it seems sticky and knead the dough into a ball shape.
• Transfer the ball to a bowl that has been lightly sprayed with oil .
• Cover with plastic wrap and leave in a warm, humid place until doubled in size.
• Once the dough has risen enough, dump it back out onto the table and knock out all of the air from it.
• Roll the dough into a log shape and cut it into 12 even sized pieces.
• Roll each piece into a tight ball and place on your prepared baking pan in a 4 x 3 pattern making sure to place each ball almost touching.
• Cover with a clean towel and let rise for another hour or until they have started to rise and touch sides with each other.
• Preheat the oven to 375° F.
• While they are rising make the mixture for the cross. Mix the water and flour together to form a smooth paste. Once the buns are ready for the oven, using a piping bag with a very thin nozzle or zip lock back with the corner snipped of, squeeze the cross mixture across the buns in both directions to form the cross.
• Place in the oven and bake for about 20 minutes and golden brown.
• Bring the apricot jam and water to a boil in a pot. Simmer until thin and runny.
• Glaze the buns and let cool. Best served the same day.

EASTER PASKA BUNS

Steps:

• Add the yeast, water and sugar to the bowl of a stand mixer fitted with a dough hook attachment (or use a large bowl and a hand mixer with a dough hook attachment). Let rise for 2 minutes.
• Add 6 cups of the flour and salt to the bowl with the yeast mixture.
• Zest the lemon and orange and add the zest to the bowl with the flour and yeast mixture.
• Peel the orange and lemon and add the flesh of the fruit to your blender (be sure to remove the seeds).
• Add the milk, melted butter, eggs and sugar to the blender and blend on high speed until smooth.
• Add the contents of the blender to the bowl of the mixer and mix on low speed until a sticky dough forms.
• Add the additional 1 to 1 1/2 cup flour as the mixer kneads the dough, 1/2 cup at a time until the dough becomes less sticky, but still soft.
• Cover the bowl with plastic wrap and rise for 90 minutes.
• Divide the dough into 30 equal pieces and roll each piece into a round bun shape. Place the buns on parchment paper-lined baking sheets.
• Cover with a kitchen towel and rise for about 20 minutes (this is a good time to preheat your oven to 325 degrees Fahrenheit).
• Bake the buns at 325 degrees Fahrenheit for about 18 minutes, or until the buns are light golden brown on top.
• Let the buns cool on the baking trays until completely cool.
• To a medium bowl, add the room temperature cream cheese and room temperature butter and cream them together with a hand mixer or wooden spoon.
• Add the powdered sugar 1/2 cup at a time and mix well until blended, scraping down the sides of the bowl after each addition.
• Add a few drops of milk if necessary to loosen up the frosting so it's easily spreadable.
• Spread a little frosting over each of the cooled buns and sprinkle with sprinkles for decoration.
• Enjoy immediately, or store in an air-tight container for up to 3 days.

EASTER BUNNY BUNS

Steps:

• In a large mixing bowl combine flour, yeast, sugar & salt.
• Stir in warmed milk & butter (or margarine), then egg.
• Beat on high for 2 minutes.
• Stir in enough additional flour to make a firm dough.
• Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
• Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
• Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
• Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
• Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
• Cut four tiny 1/2-inch circles for the noses.
• Slightly tuck 2 ears under the top of each bunny's head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
• Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
• Bake each sheet separately in a preheated 375° F oven for 10-12 minutes until golden brown.

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.

MARMITE EASTER BUNNY BUNS RECIPE

Steps:

• Weigh the bread flour and butter into a large mixing bowl. Your little helper can now take over and use their fingers to rub the butter into the flour.
• Pour the sachet of yeast and the small amount of sugar into the flour and butter mixture.
• Add the sticky Marmite to the warm water and stir until the Marmite dissolves. The Marmite is used in place of salt, so there is no need to add extra!
• Pour the Marmite water into the mixing bowl to join the other ingredients. Ask your child if they would like to bring the dough together with their hands. If they are unsure of the sticky mixture, start them off with a wooden spoon!
• Once the mixture has come together to form a ball of dough, it's time to tip it out onto a worktop. Pour a little oil on your worktop; it will stop your dough from sticking while you knead it. You can of course use flour instead, if you prefer.
• Take it in turns with your child to pull and knead the dough for 5-10 minutes, until the dough is soft, smooth and springs back when pressed with a finger. Don't worry about technique, as long as you keep the dough moving, all will be well!
• Place the dough into a clean bowl and cover with a piece of oiled cling film or a clean tea towel and leave to prove/rise for around 1 hour. In that time, it should double in size.
• Turn the dough back out onto an oiled or floured worktop and push and prod it for a few seconds to get rid of some of the air bubbles. See if your child can listen out for any crackles or pops!
• Divide the dough up into 10 pieces, but do not worry if they are not all exactly the same size. Real bunny rabbits come in various sizes too!
• Now it's time to shape the pieces of dough. Take a ball of dough, pinch off a tiny piece, roll into a ball and place to one side; this will become the bunny's tail. Roll out the remaining dough into a sausage shape, approximately 12 inches long. Twist the two ends together to form the ears of the bunny. Shape the body part to make it round. Use your finger to make an indent where the tail will go and then stick the dough in place with a little water. Use this same method to make all 10 bunnies.
• Transfer the bunnies to several lightly greased baking trays, cover with oiled cling film and leave to rise for 30-40 minutes for one final rise. Preheat the oven to 220C/gas mark 7.
• After a quick rest, you can carefully peel the cling film away from bunny rabbits and place the baking trays in the oven for around 15 minutes. If your bunnies are various sizes, then keep an eye on them as the small bunnies will of course cook faster than any larger versions.
• Leave the bunnies to cool a little on a wire rack before diving in!

EASTER BUNS

Steps:

• Knead the dough by first beating the eggs with sugar. Add the fat, yogurt with soda, vanilla with flour.
• Roll a crust, 0, 5 cm. Thick and cut it into squares. Add the filling of jam and chopped nuts and roll them up as buns. Spread them with yolk and sprinkle them with poppy seeds.
• Bake in a moderate oven at 360°F (180 °C). Remove them after 5 minutes put them in a container with a lid to be soft.