Abm Hot Cross Buns Recipes

TRADITIONAL HOT CROSS BUNS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

HOT CROSS BUNS I

Steps:

• Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
• Punch down on floured surface, cover, and let rest 10 minutes.
• Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
• Mix egg yolk and 2 tablespoons water. Brush on balls.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
• To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

ABM HOT CROSS BUNS

Steps:

• Measure ingredients into baking pan in order given or as directed on your breadmachine.
• Insert baking pan securely into baking unit,close lid.
• Select Dough setting.
• When complete, remove dough from pan and divide into 12 pieces.
• Shape into round, slightly flattened buns.
• Place 2" apart on greased baking sheets.
• Cover and let rise 30 minutes or until doubled.
• Combine (and brush on buns) 1 slightly beaten egg with 1 tbsp water.
• Slash top of bun to form a cross.
• Bake at 375 F degrees (190 C) for 15 - 18 minutes.
• Drizzle *cross* with glaze while warm.(Recipe shown in description).

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 BUNS (NO ABM)

Steps:

• Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
• Stand in a warm place (approx 10 mins) until mixture foams and froths.
• Sift flour and spices into a large bowl.
• Rub in butter using a broad bladed knife then finish with fingertips.
• Toss the fruit through the flour, to coat the fruit.
• Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
• Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
• Grease a square, deep sided cake pan (20-25cm)
• Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
• 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
• 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
• To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
• Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
• Preheat oven to 200DegC
• When buns have risen bake for 20-25 minutes.
• Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
• Mix caster sugar with boiling water and brush generously over each bun while still warm.