HOT CROSS BUNS RECIPE
Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!
Provided by Nagi
Categories Dessert
Time 2h45m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 80 g, Calories 217 kcal
HOT CROSS BUNS (NO ABM)
I made these using 3 different recipes (more spice, more fruit, good method). Aussies-I uses Woolworths Select mixed dried fruit but picked out the glace cherries! Prep time doesn't include all the rising and so on. They took 2 hours to make start to finish, but I Face Booked and got dinner ready while they were rising!
Provided by JustJanS
Categories Yeast Breads
Time 40m
Yield 16 buns
Number Of Ingredients 15
Steps:
- Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
- Stand in a warm place (approx 10 mins) until mixture foams and froths.
- Sift flour and spices into a large bowl.
- Rub in butter using a broad bladed knife then finish with fingertips.
- Toss the fruit through the flour, to coat the fruit.
- Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
- Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
- Grease a square, deep sided cake pan (20-25cm)
- Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
- 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
- 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
- To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
- Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
- Preheat oven to 200DegC
- When buns have risen bake for 20-25 minutes.
- Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
- Mix caster sugar with boiling water and brush generously over each bun while still warm.
HOT CROSS BUNS
Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they're as pretty as they are delicious.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield A dozen buns
Number Of Ingredients 18
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.
ABM HOT CROSS BUNS
Takes a labour intensive recipe and brings it forward to be available for time-constrained or multi-tasking Bakers. *GLAZE* Mix together:3/4 cup Icing Sugar -- 1TBSP Milk -- 2 drops Almond Flavouring. Prep Time reflects time in ABM and second rising.Could differ with different models.
Provided by Lorrie in Montreal
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Measure ingredients into baking pan in order given or as directed on your breadmachine.
- Insert baking pan securely into baking unit,close lid.
- Select Dough setting.
- When complete, remove dough from pan and divide into 12 pieces.
- Shape into round, slightly flattened buns.
- Place 2" apart on greased baking sheets.
- Cover and let rise 30 minutes or until doubled.
- Combine (and brush on buns) 1 slightly beaten egg with 1 tbsp water.
- Slash top of bun to form a cross.
- Bake at 375 F degrees (190 C) for 15 - 18 minutes.
- Drizzle *cross* with glaze while warm.(Recipe shown in description).
Nutrition Facts : Calories 229.2, Fat 5.7, SaturatedFat 3.2, Cholesterol 31.4, Sodium 242.1, Carbohydrate 39.2, Fiber 1.8, Sugar 7.3, Protein 5.9
PULL-APART HOT CROSS BUNS
Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!
Provided by Amanda Kay Lohrer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
- When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 76.9 g, Cholesterol 38.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 5.5 g, Sodium 123.7 mg, Sugar 40.6 g
HOT CROSS BUNS
Steps:
- Line a 9-by-13-inch baking sheet (quarter baking sheet) with parchment paper or a silicone baking mat.
- For the buns: Combine the raisins with the hot water and set aside so the raisins rehydrate and plump.
- Add the milk to the bowl of a stand mixer. Whisk in the yeast to dissolve. Sift in the flour and baking powder. Add the sugar, salt, cinnamon, nutmeg, softened butter, eggs and yolk and orange zest. Stir to combine.
- Using the dough hook, knead for 7 minutes on medium-low speed. Increase speed to medium and knead until the dough is translucent when a small bit is stretched out with your fingers, 4 to 5 minutes longer. Drain the raisins and add them to the bowl along with the apple and knead until the dough is soft and elastic and the raisins and apple are evenly dispersed, about 2 minutes longer.
- Lightly butter a large glass bowl. Scrape the dough into the bowl and cover with either plastic wrap or a clean dish cloth. Let the dough rise for about 1 hour. It will become puffy, but it's ok if it doesn't double in size.
- Remove the dough from the bowl onto a lightly floured surface. Divide the dough into 15 parts. Using floured hands, form each part into a ball. Due to the raisins and apple, the ball won't be completely smooth, but that's ok. Add each ball to the lined baking sheet, spacing them evenly apart. Cover the baking sheet with plastic wrap and allow the buns to rise a second time until they're touching and look bloated and puffy, about 30 minutes.
- Preheat the oven to 375 degrees F.
- For the paste: Whisk together the flour and water in a small bowl until there are no lump. Spoon the paste into a piping bag fitted with a plain small to medium tip. (The batter will be runny.) Pipe a cross on each bun.
- Bake until the buns are golden brown, 20 to 30 minutes.
- For the honey butter: While the buns are baking, stir the melted butter and honey together in a small bowl. Once the buns are golden brown, remove them from the oven and brush the tops with the honey butter.
- Carefully lift the parchment paper or baking mat and transfer the buns to a wire rack to cool. Allow to cool completely (or enjoy warm, if you're like me and you can't wait!).
HOT CROSS BUNS
Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns
Provided by Paul Hollywood
Categories Treat
Time 50m
Yield Makes 15
Number Of Ingredients 15
Steps:
- Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
- Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
- With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
- Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Nutrition Facts : Calories 226 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
MOM'S BEST HOT CROSS BUNS
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.
Nutrition Facts :
More about "hot cross buns no abm food"
BEST CLASSIC HOT CROSS BUNS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (33)Category Bake,Bread,Dessert,Eggs And DairyServings 12Total Time 55 mins
HOT CROSS BUNS WITH CHEESE IS 'DEVIL'S WORK' - ROYAL ...
From dailystar.co.uk
HOW TO MAKE HOT CROSS BUNS - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
10 BEST HOT CROSS BUNS NO YEAST RECIPES | YUMMLY
From yummly.com
4 EASY HOT CROSS BUN RECIPES THAT ANYONE CAN MAKE | THE ...
From thecapegrocer.com
BEST HOT CROSS BUNS RECIPE FOR EASTER - THERMO.KITCHEN
From thermo.kitchen
CHOICE NAMES COLES CHOCOLATE HOT CROSS BUNS AS THE BEST IN ...
From dailymail.co.uk
ABM HOT CROSS BUNS RECIPE - WEBETUTORIAL
From webetutorial.com
HOT CROSS BUNS (NO ABM) RECIPE - FOOD.COM | RECIPE | HOT ...
From pinterest.co.uk
HOT CROSS BUNS - I AM A FOOD BLOG
From iamafoodblog.com
WASHDYKE HOT CROSS BUNS PROVE A HIT YET AGAIN | STUFF.CO.NZ
From stuff.co.nz
ROBINHOOD | HOT CROSS BUNS
From robinhood.ca
CLASSIC HOT CROSS BUNS - CANADIAN LIVING
From canadianliving.com
BREAD MACHINE HOT CROSS BUNS: MAKE GOOD FRIDAY SPECIAL
From saladinajar.com
HOT CROSS BUNS - SUPER SIMPLE SONGS
From supersimple.com
HOT CROSS BUNS (NO ABM) RECIPE - TEXTCOOK
From textcook.com
HOT CROSS BUNS, A TRADITIONAL EASTER BREAKFAST RECIPE
From cookingnook.com
RECIPE: ABM HOT CROSS BUNS - RECIPELINK.COM
From recipelink.com
HOT CROSS BUNS - FLAVOR MOSAIC
From flavormosaic.com
HOT CROSS BUNS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOT CROSS BUNS ~ HAVE YOU EVER THOUGHT OF THESE IDEAS ...
From suddenlunch.com
TRADITIONAL IRISH HOT CROSS BUNS RECIPE - IRISHCENTRAL.COM
From irishcentral.com
THE SOFTEST HOT CROSS BUNS FOR EASTER (+ VIDEO) - OH SWEET ...
From ohsweetbasil.com
ABM HOT CROSS BUNS RECIPE WITH INGREDIENTS FOR SLIME ON ...
From dinnerideaschicken.com
FOOD: HOT CROSS BUNS AN EASTER FAVOURITE | THE STAR PHOENIX
From thestarphoenix.com
HOT CROSS BUNS A SIMPLE & SCRUMPTIOUS EASTER TRADITION ...
From crosbys.com
BEST HOT CROSS BUNS RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
WE TEST ALL THE BEST SUPERMARKET HOT CROSS BUNS FROM ALDI ...
From thesun.ie
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES ...
From theflavorbender.com
OLD-FASHIONED HOT CROSS BUNS - A HUNDRED YEARS AGO
From ahundredyearsago.com
NO YEAST HOT CROSS BUNS - WITH A BLAST
From withablast.net
HOT CROSS BUNS - PARENTSCANADA
From parentscanada.com
HOT CROSS BUNS CUSTOM FOOD - BLOGGER
From icemunmun.blogspot.com
HOT CROSS BUN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOT CROSS BUNS RECIPE | FOOD LIKE AMMA USED TO MAKE IT
From foodlikeammausedtomakeit.info
HOT CROSS BUNS NO ABM RECIPE - WEBETUTORIAL
From webetutorial.com
HOT CROSS BUNS (NO ABM) RECIPE - FOOD.COM
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love