TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER
A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Hot Cross Buns, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
- Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
- Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
- Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
- Lightly grease two baking trays/sheets.
- When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
- Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
- Allow them to rise for about 30-45 minutes or until doubled in size.
- Meanwhile pre-heat the oven the 200C/400F/Gas 6.
- Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
- Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
- When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
- Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
- Eat whilst still warm, split & spread with butter!
- These are GREAT toasted when they are a few days old as well!
Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9
SPICED HOT CROSS BUNS
Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking
Provided by James Martin
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 2h20m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
- Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
Nutrition Facts : Calories 242 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
SPICED FRUITED HOT CROSS BUNS
"Who says you should only eat Hot Cross Buns in April?" asks Alina Niemi of Honolulu Hawaii. "The bread machine does all the hard work, so they make an easy and decadent holiday treat that tastes like you put a lot of effort into them."
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In bread machine pan, place the first 14 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins, cranberries and candied ginger., When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape each into a ball. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine the icing ingredients; pipe an "X" on each bun.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 129mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
HOT CROSS BUN RING WITH SPICED HONEY BUTTER
Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter
Provided by Cassie Best
Categories Dessert
Time 1h10m
Yield Makes 1 ring with 11 buns
Number Of Ingredients 14
Steps:
- Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
- Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
- Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
- Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns - this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
- Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.
Nutrition Facts : Calories 409 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
BREAD MACHINE HOT CROSS SPICE BUNS
I found a variation of this recipe on another website, but the original did not contain nearly as many spices or flavorings. I also prefer to use my Recipe #19239 on top of these. If you do not have nonfat dry milk powder, you may use 3/4 cup low-fat or nonfat milk, warmed to lukewarm in place of the water and powdered milk. These are lightly spiced, and if you use the cloves, they will have a darker color. Not very sweet, the icing provides most of the sweetness.
Provided by HeatherFeather
Categories Yeast Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: Consult your bread machine to determine whether or not the wet or dry ingredients need to go in first; I have listed the ingredients assuming wet first, ending with yeast; simply go in reverse, starting with yeast and work backwards to lukewarm water if your manual says to add dry first.
- Place lukewarm water, milk powder, butter pieces, both egg whites and just 1 of the eggs yolks, vanilla, almond flavoring, salt, sugar, spices, zests, and fruit in order in your machine.
- Add 3 level cups of flour the the center of your pan and then make a small well in the flour; Add yeast to that well.
- Select dough cycle on your machine.
- After 5 minutes, take a peek in your machine at the dough, adding more water or flour if needed, adding 1 Tbsp of either at a time (or more) (this will vary depending on the humidity of the day).
- When dough cycle has completed, remove dough from machine and punch down on a floured surface; dough will be a bit sticky at this point.
- Cover with a damp towel and allow to rest 10 minutes.
- Have ready a greased 9x13" pan.
- Roll dough into 12 large balls and place in the pan; cover and let rise in a warm place until doubled in bulk (it is ok if dough balls touch as they rise); this may take 45 min- 1 hour.
- One dough has risen,remove cover,and mix your remaining egg yolk with 2 Tbsp water and brush over the dough balls.
- Bake in a preheated 375 F oven (190 C) for 20 minutes.
- Remove from pan immediately and let cool on wire racks.
- When fully cooled, pipe white icing of your choice in the shape of crosses atop each bun.
- Or, if you prefer warm buns, leave off the icing and either serve right away or gently reheat buns on the regular oven or toaster oven, then ice individual buns at the table (the icing will melt however).
Nutrition Facts : Calories 201, Fat 4.1, SaturatedFat 2.1, Cholesterol 43, Sodium 90.4, Carbohydrate 35.8, Fiber 1.8, Sugar 10.8, Protein 5.3
CANDIED-FRUIT HOT CROSS BUNS
My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 16
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.
Nutrition Facts :
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