Resurrection Buns Sweet Easter Buns Food

EASTER HOT CROSS BUNS

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

RESURRECTION ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Separate crescent rolls into individual triangles.
• In a small bowl, mix together cinnamon and sugar.
• Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
• Bake in a preheated oven until golden brown, about 15 minutes.

HOT CROSS BUNS RECIPE

Steps:

• In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
• In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
• In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
• Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
• Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
• Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
• Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
• Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.

RESURRECTION BUNS (SWEET EASTER BUNS)

Steps:

• Mix your cinnamon and sugar together in a bowl.
• Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well.
• Dip the ball into melted butter.
• Dip the buttered ball into the cinnamon/sugar mix.
• Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size.
• Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size.
• Pre-heat oven to 375.
• Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.

RESURRECTION ROLLS

Steps:

• Unroll a can of crescent rolls and place each piece on a greased baking sheet.
• Melt butter with honey in the microwave in a bowl.
• Add sugar and cinnamon together in another bowl.
• Dip marshmallow into the honey butter and then cinnamon sugar and place in the center of the crescent roll.
• Fold the crescent roll up, pinching any seams.
• Brush rolls with butter.
• Bake at 375 for 15 minutes.
• Remove from the oven and brush with remaining honey butter.

EASTER RESURRECTION ROLLS RECIPE

Steps:

• Place the butter in a bowl and microwave for 30-45 seconds until melted.
• Roll out each biscuit thin with a rolling pin.
• Toss marshmallows in the melted butter.
• Put 5-6 mini marshmallows (or if using large marshmallows, use 1 marshmallow in each) on top of the flattened biscuit.
• Sprinkle with cinnamon.
• Bake in over for 10 minutes (till Golden brown on top).
• Let cool for a few minutes and cut them open and you will see that the marshmallow is no longer seen.

EASTER STICKY BUNS (RESURRECTION ROLLS)

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch round baking dish or pie plate, and sprinkle the 1/2 cup chopped pecans evenly over the bottom. Set aside.
• Place melted butter in a shallow dish. In another shallow dish, mix together granulated sugar and 1/2 teaspoon cinnamon.
• Flatten each thawed piece of dough into a circle and place one marshmallow in the center of the circle. Wrap dough around marshmallow and pinch to seal. Dip each marshmallow-filled ball into melted butter, and dredge in cinnamon/sugar mixture, coating evenly on all sides. (When all of the rolls are prepared, reserve the leftover butter and sugar mixture.) Arrange prepared rolls, seam side down, in the prepared pan.
• Combine the remaining butter, granulated sugar mixture, and the 1/4 cup brown sugar and remaining 1/4 teaspoon ground cinnamon, stirring well. Spoon a bit of the mixture over each prepared roll, and cover the pan with plastic wrap.
• Allow rolls to rise until doubled in bulk, about one hour. Bake for 30 minutes, or until rolls are golden brown. Allow to cool in pan for 15 minutes before inverting onto a serving platter.