Hot Cross Carrot Bun Food

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.

HOT CROSS CARROT BUN

Steps:

• In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt.
• Heat water, milk, and butter until very warm (120o to 130oF).
• Gradually add to flour mixture.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed.
• Stir in dates and enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Punch dough down; shape into 6-inch diameter ball.
• Place in greased 9-inch round pan.
• Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
• Brush with egg white.
• Bake at 375oF for 35 to 40 minutes or until done.
• Cover lightly with foil during last 10 minutes to prevent excess browning.
• Remove from pan; cool on wire rack.
• Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross.
• Decorate cross with sliced almonds.

HOT CROSS BUNS

Steps:

• Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
• In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
• Sift 6 cups of flour into separate bowl.
• Mix 3 cups of flour into the yeast mixture, mix till smooth.
• Add Raisins.
• Add shortening, sugar and egg mixture.
• Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
• Knead in remaining cups of flour till dough is smooth.
• Place in greased bowl and allow to rise until double in size.
• Form buns then using clean scissors snip a cross into the tops of each bun.
• Beat egg yolk and water together and brush over tops of each bun.
• Bake at 400 for 15-20 minutes.
• When cooked and cooled use piping bag and form cross with your favorite white icing.

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 CARROT BUN

Steps:

• In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt. Heat water, milk, and butter until very warm (120* to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in the dates and enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Punch dough down; shape into 6-inch round ball. Place in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
• Brush with egg white. Bake at 375*F for 35 to 40 minutes or until done. Cover lightly with foil during last the 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.
• Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross. Decorate cross with sliced almonds. Enjoy!
• Powdered Sugar Glaze.
• In a small bowl, combine powdered sugar, milk and butter. Stir until smooth.