Hot Cross Carrot Bun 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.

HOT CROSS CARROT BUN

Steps:

• In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt. Heat water, milk, and butter until very warm (120* to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in the dates and enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Punch dough down; shape into 6-inch round ball. Place in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
• Brush with egg white. Bake at 375*F for 35 to 40 minutes or until done. Cover lightly with foil during last the 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.
• Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross. Decorate cross with sliced almonds. Enjoy!
• Powdered Sugar Glaze.
• In a small bowl, combine powdered sugar, milk and butter. Stir until smooth.

HOT CROSS CARROT BUN

Steps:

• In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt.
• Heat water, milk, and butter until very warm (120o to 130oF).
• Gradually add to flour mixture.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed.
• Stir in dates and enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Punch dough down; shape into 6-inch diameter ball.
• Place in greased 9-inch round pan.
• Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
• Brush with egg white.
• Bake at 375oF for 35 to 40 minutes or until done.
• Cover lightly with foil during last 10 minutes to prevent excess browning.
• Remove from pan; cool on wire rack.
• Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross.
• Decorate cross with sliced almonds.