ALISON HOLST'S HOT CROSS BUNS
Make and share this Alison Holst's Hot Cross Buns recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 1h
Yield 30 buns, 30 serving(s)
Number Of Ingredients 17
Steps:
- Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
- Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
- Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
- Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
- Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
- Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
- Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
- Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
- Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
- Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
- Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
- Cool buns on a rack. Store in airtight containers when cold.
- If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.
TRADITIONAL HOT CROSS BUNS
On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
NEXT LEVEL HOT CROSS BUNS
Forget shop-bought and make your own hot cross buns. The beauty of making your own is that you can pack in the spices and dried fruit you want, making them extra special
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Prepare the dough the day before baking. Whisk the eggs and milk together in a jug and put the flour, yeast, sugar, spices, orange zest, fruit and a pinch of salt in the bowl of a stand mixer fitted with a dough hook. With the mixer running on medium speed, slowly pour in the egg mixture, until everything is incorporated into a soft dough. Add the butter and gradually increase the speed, kneading for 8-10 mins until the dough comes away from the sides of the bowl and clings to the hook. Scrape the dough off the hook, cover and chill overnight to prove.
- Tip the dough onto a floured work surface. Briefly knead, then roll into a long sausage shape. Quarter, then divide each quarter into three pieces so you have 12 portions. Roll each into a ball and place on a lined baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 2 hrs, or until almost doubled in size.
- Heat the oven to 200C/180C fan/gas 6. To make the topping, mix the flour with the sugar, cardamom and about 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted 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 until golden brown. Meanwhile, heat the apricot jam in a small pan or the microwave to loosen, then brush over the warm buns. Leave to cool before serving.
Nutrition Facts : Calories 368 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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- Stir ½ cup milk, 1 tbsp sugar and yeast together in a small bowl and set aside until frothy, about 10 minutes.
- Cover raisins with boiling water in a small, heatproof bowl. Soak for 5 minutes. Drain and squeeze.
- Whisk together 5 ¾ cups flour, ½ cup sugar, salt, cinnamon, ginger and nutmeg in the bowl of a stand mixer. Form a well in the centre and add the yeast mixture, butter, remaining milk and eggs. Stir together by hand to form a ragged dough, then place on stand mixer fitted with a dough hook. Knead for 5 minutes on medium-low, adding up to another ¼ cup flour if dough is too wet (dough should be sticky and wet).
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