Glazed Hot Cross Buns Recipes

HOT CROSS BUNS

Steps:

• Into a bowl add in all the dry ingeredients.Whisk them together and keep it aside.
• In another bowl.add the wet ingredients and whisk them together.
• Combine the wet and dry ingeredients together using the rear end of a wooden spoon to form a shaggy mass of dough.
• Transfer the dough on to a clean work surface and knead the dough until you get a soft and elastic dough.If you are using a standmisxer,then it will be so much easier to prepare the dough.Add the dry ingredients into the bowl of wet ingredients and Knead the dough at medium speed and then high speed using the dough hook attachment.
• Lightly oil a clean bowl and place the dough inside it.Cover it with a plastic film and let the dough sit and proof in a warm environment until it gets doubled in size.It may take 1 - 1 and half hours according to the warmth of the room.Add the soaked and drained raisins into the dough and mix them together so that raisins are evenely doistributed in the dough.
• Divide the proofed dough into 12 equal pieces.To be more precise,each piece is 62g by weight.Shape the pieces into round balls.Place them on a baking tray lined with parchment paper or onto a non stick baking tray.Cover them up with a plastic film and
• Let the shaped dough balls sit and rise until they are doubled in size.It may take around 45 minutes.
• Mix together some flour and water fo form a thick flour batter.Transfer it on to a piping bag.Pipe cross on top of the buns
• Bake @ 375 F for 10 minutes and then reduce the temperature to 350F for next 12-15 minutes.
• Add 1 tbsp warm water into 2 tbsp apricot jam.Brush the top of buns with light apricot jam.
• Enjoy Soft and fluffy Hot Cross Buns!

GLAZED HOT CROSS BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, cinnamon, nutmeg, cloves, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in the currants, candied peel and 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. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Meanwhile, for glaze, combine sugar and water in small saucepan. Cook and stir over medium heat until sugar is dissolved. Place wire racks over waxed paper; place buns on racks. Brush with warm glaze; cool. , For icing, combine confectioners' sugar and water in a small bowl. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Pipe a cross on top of each bun.