Hot Cross Buns Recipe 475 Recipes

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HOT CROSS BUNS



Hot Cross Buns image

An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.

Provided by Bush Cook

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h55m

Yield 12

Number Of Ingredients 14

1 ¼ cups warm milk (110 degrees F/45 degrees C)
⅓ cup white sugar
2 (.25 ounce) packages active dry yeast
4 ¾ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter
1 ½ cups raisins
2 eggs
½ cup all-purpose flour
¼ cup water
2 tablespoons apricot jam, warmed and strained

Steps:

  • Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
  • Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
  • Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
  • Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
  • Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 67.9 g, Cholesterol 43.2 mg, Fat 5.9 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 248.7 mg, Sugar 20.7 g

HOT-CROSS BUNS



Hot-Cross Buns image

The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries. It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top. Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross. While these are at their best when served warm, preferably soon after they have been baked, a quick toasting a slather of butter would more than salvage a day-old bun.

Provided by Florence Fabricant

Categories     dessert

Time 3h

Yield 2 dozen

Number Of Ingredients 15

1 package active dry yeast
1 cup warm milk
5 tablespoons butter, softened
1/2 cup brown sugar
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon salt
3 1/2 cups, approximately, all-purpose flour
3/4 cup dried currants
3 tablespoons milk mixed with 3 tablespoons granulated sugar
1 tablespoon cold milk (optional)
1 cup sifted confectioners' sugar (optional)
1/2 teaspoon lemon juice (optional)

Steps:

  • Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
  • Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs. When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour a cup at a time until a soft ball of dough can be gathered together. Dough can be mixed by machine if desired.
  • Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking. Kneading should take no more than a few minutes.
  • Using some of the remaining butter, grease a bowl. Place the dough in the bowl and turn to butter all sides. Cover and set aside to rise until doubled, about 1 1/2 hours.
  • Butter two baking sheets with the remaining butter.
  • Punch the dough down, divide it in half, then divide each piece in half again. Divide each portion of dough into six equal pieces and shape each into a ball.
  • Place balls of dough on baking sheets, leaving about 2 inches between them. Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
  • Preheat oven to 400 degrees.
  • Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep. Or snip a small cross in the top with sharp scissors. Try not to compress the bun as you cut.
  • Bake buns about 20 minutes, until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil. As soon as buns are done, brush them with milk and sugar glaze.
  • Allow the buns to cool for 30 minutes, then serve while still warm.
  • If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing. The buns must be completely cooled before the icing is applied. Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 8 grams, TransFat 0 grams

TRADITIONAL HOT CROSS BUNS



Traditional Hot Cross Buns image

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

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

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.

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