Hot Cross Buns With Dried Cherries Food

PULL-APART HOT CROSS BUNS

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.

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

HOT CROSS BUNS WITH DRIED CHERRIES

Steps:

• Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.
• Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
• Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
• Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.
• Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

HOT CROSS BUNS

Steps:

• If you have a stand mixer, combine the flours, water, milk, yeast, salt, and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough.
• Add the dried fruit, orange zest, and spices and knead on low speed until silky and smooth. (You can do this by hand, but it will be sticky to handle.) Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
• Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or linen, and let proof for about 30 minutes, until roughly doubled in size.
• Preheat the oven to 400°F. To make the crosses, whisk together the flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off, as I do). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.
• Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve warm, cold, or toasted.

HOT CROSS BUNS (NO ABM)

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.

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 WITH DRIED CRANBERRIES

Steps:

• Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
• Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
• Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
• Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
• Heat oven to 375°F Brush rolls with egg white.
• Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.