JULIA'S HOT CROSS BUNS
I adapted this for a bread machine from an old recipe. We always have these on Easter morning.
Provided by Julia
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 14
Steps:
- Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
- Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
- Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 15.4 g, Cholesterol 12.9 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 196.2 mg, Sugar 13.9 g
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.
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
HOT CROSS BUN & BUTTER PUDDING
Like classic bread and butter pudding? Try this twist that uses hot cross buns instead - a great way to use up any Easter leftovers
Provided by Sara Buenfeld
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
- Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
- Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
- Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
Nutrition Facts : Calories 581 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.41 milligram of sodium
HOT CROSS BUNS
These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.
Provided by Olha7397
Categories Breads
Time 37m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
- Heat milk to boiling in a small saucepan over medium-high heat.
- Remove from heat and add the butter.
- Stir until the butter is melted.
- Stir in the eggs.
- Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
- Mix in the raisins, almonds, and candied fruits.
- Cover with plastic wrap and let rise for 1 hour.
- Cover a baking sheet with parchment paper.
- Turn the dough out onto an oiled surface.
- Dust the dough with flour and knead to express air bubbles.
- Divide the dough into 16 equal parts.
- Shape each into a round ball.
- Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
- Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
- Preheat the oven to 400 F.
- Brush the tops of the buns with the egg glaze.
- Slash a cross in the center of each bun with a sharp knife.
- Bake for 10 to 12 minutes, until golden.
- While the buns bake, mix the icing ingredients in a small bowl.
- Place the icing into a pastry bag with a small tip.
- Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
- Pipe the icing into the shape of a cross on top of each bun.
- Serve warm.
- Makes 16 buns.
- Beatrice Ojakangas.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5
HOT CROSS BUNS
One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.
Provided by ChrisMc
Categories Yeast Breads
Time 3h20m
Yield 32 buns
Number Of Ingredients 17
Steps:
- Combine yeast, water, and milk; stir well.
- Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
- Beat in flour by cups.
- Knead 5 minutes.
- Let rise 1 1/2 hours.
- Punch down and divide in half 5 times, for 32 pieces of dough.
- Fold the corners in to make balls.
- Snip a cross onto the top of each ball.
- Let rise for 40 minutes.
- Brush with egg yolk and water.
- Bake 20 minutes at 375.
- While the buns are baking, combine milk, sugar, and vanilla to make icing.
- When buns are cool, drizzle icing over cross.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.4, Sodium 134.5, Carbohydrate 27.1, Fiber 1, Sugar 11, Protein 2.9
JULIA'S HOT CROSS BUNS
I adapted this for a bread machine from an old recipe. We always have these on Easter morning.
Provided by Julia
Categories Yeast Bread
Yield 15
Number Of Ingredients 14
Steps:
- Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
- Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
- Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 15.4 g, Cholesterol 12.9 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 196.2 mg, Sugar 13.9 g
EASY HOT CROSS BUNS
Delicious warm from the oven, or lightly toasted for tea or breakfast
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h45m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
- Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
- Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
- Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
- When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
- Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.
Nutrition Facts : Calories 374 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium
JULIA'S HOT CROSS BUNS
I adapted this for a bread machine from an old recipe. We always have these on Easter morning.
Provided by Julia
Categories Yeast Bread
Yield 15
Number Of Ingredients 14
Steps:
- Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
- Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
- Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
- Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 15.4 g, Cholesterol 12.9 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 196.2 mg, Sugar 13.9 g
HOT CROSS BUNS
Shhh don't tell Mom I have posted the secret recipe here. I will be in the doghouse, she doesn't share this with anyone but I feel more people should be trying these. They are the best, far out does my grandma's and my aunts. Mom donates a pan of these for the local 4-H Cake Bingo every Easter. Someone should have kept track over the last 20 some years how much her buns have raised for the club.. Follow Instructions carefully. Time does not include resting rising time.
Provided by KennKonn
Categories Yeast Breads
Time 50m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 208, Fat 4.7, SaturatedFat 1.4, Cholesterol 31.6, Sodium 161.9, Carbohydrate 36.8, Fiber 1.6, Sugar 10.2, Protein 5
BISQUICK HOT CROSS BUNS
Make and share this Bisquick Hot Cross Buns recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.
- Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute.
- Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour.
- Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns.
- Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water.
- EASTER BRUNCH.
- Fresh Fruit Cup.
- Chive Scrambled Eggs.
- Broiled Tomatoes.
- Hot Cross Buns.
- Coffee/Milk.
- Betty Crocker's Bisquick Cookbook.
TRADITIONAL HOT CROSS BUNS
Make and share this Traditional Hot Cross Buns recipe from Food.com.
Provided by Rhonda O
Categories Yeast Breads
Time 2h
Yield 30 Buns, 30 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 1.5, Cholesterol 35.6, Sodium 106.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 4.4
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