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
CHEF JOHN'S HOT CROSS BUNS
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 16
Number Of Ingredients 18
Steps:
- Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
- Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
- Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
- Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
- Line a baking sheet with a silicone mat.
- Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
- Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
- After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
- Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
- Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g
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
Provided by Ree Drummond : Food Network
Time 3h25m
Yield 18 buns
Number Of Ingredients 16
Steps:
- For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.
- Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.
- Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.
- Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.
- Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.
- Line a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better.
- Preheat the oven to 400 degrees F.
- For the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.
- Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack.
- For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.
- When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.
- Happy Easter!
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
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
HOT CROSS BUNS
These delicious Hot Cross Buns are the perfect addition to your Easter Meal. Video Instructions: http://www.rhodesbread.com/recipes/view/2395
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine rolls and press or roll to flatten.
- Combine sugar and spices in a bowl.
- Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins.
- Fold dough over on itself and flatten again.
- Repeat the sugar and cranberries process and fold over again.
- Repeat one more time.
- Knead the dough as necessary to completely incorporate the added ingredients.
- If dough becomes too sticky, sprinkle lightly with flour.
- Shape into a log and cut into 12 equal pieces.
- Shape each piece into a ball and place on a sprayed baking sheet.
- Cover with sprayed plastic wrap and let rise until almost double in size.
- Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
- Let cool.
- Mix ingredients for frosting and frost rolls.
Nutrition Facts : Calories 472.8, Fat 8.4, SaturatedFat 1.8, Cholesterol 5.3, Sodium 692.6, Carbohydrate 85.8, Fiber 3, Sugar 24.6, Protein 14.1
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
PINEAPPLE HOT CROSS BUNS
Make and share this Pineapple Hot Cross Buns recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple well, pressing out and reserving syrup.
- Set aside 1/2 c. drained pineapple for glaze.
- Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
- Combine eggs, sugar, melted shortening, salt and mace.
- Stir in 1/2 c.flour, then add yeast mixture and beat well.
- Stir in currants, citron and remaining drained pineapple.
- Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
- Turn dough out onto lightly floured board.
- Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
- Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
- Punch down, then divide evenly into 24 pieces.
- Shape into buns and place about 2" apart on greased baking sheets.
- Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
- With sharp razor blade or scissors, cut a ¼" deep cross in the top of each bun.
- Bake in center of 350F oven about 20 minutes.
- When cool, frost with Pineapple Glaze.
- Makes 2 dozen buns.
Nutrition Facts : Calories 208.2, Fat 5.2, SaturatedFat 1.3, Cholesterol 26.4, Sodium 107, Carbohydrate 36.8, Fiber 1.2, Sugar 16.2, Protein 3.9
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