Pineapple Hot Cross Buns Recipes

CRANBERRY & ORANGE HOT CROSS BUNS

Steps:

• Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
• Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
• Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
• Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
• Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
• Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
• Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
• Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
• While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.

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.

PINEAPPLE HOT CROSS BUNS

Steps:

• Drain pineapple well, pressing out and reserving syrup.
• Set aside 1/2 c. drained pineapple for glaze.
• Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
• Combine eggs, sugar, melted shortening, salt and mace.
• Stir in 1/2 c.flour, then add yeast mixture and beat well.
• Stir in currants, citron and remaining drained pineapple.
• Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
• Turn dough out onto lightly floured board.
• Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
• Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
• Punch down, then divide evenly into 24 pieces.
• Shape into buns and place about 2" apart on greased baking sheets.
• Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
• With sharp razor blade or scissors, cut a ¼" deep cross in the top of each bun.
• Bake in center of 350F oven about 20 minutes.
• When cool, frost with Pineapple Glaze.
• Makes 2 dozen buns.