SPICED FRUIT BUNS
Soft and delicious spiced fruit buns. Eat as they are, or split and spread with butter if you want.
Provided by Robert Schifreen
Time 48m
Yield Makes 15 buns
Number Of Ingredients 11
Steps:
- Zest the orange, then juice it. Place the sultanas in a bowl or jug and cover with the orange juice. Leave to soak for 10 minutes or so, stirring occasionally.
- Into another bowl, add all the other ingredients, including the zest of the orange. Mix thoroughly and knead for at least 10 minutes. If you have a bread maker, this is ideal.
- When the dough is thoroughly kneaded and smooth, add the juice-infused sultanas (and any leftover juice) and knead thoroughly so they're fully incorporated. Again, if you have a bread maker, a few minutes on a kneading cycle will do this nicely for you.
- Place the finished mixture into a large greased bowl, cover with cling film, and leave for 90 minutes or so to rise.
- Turn out the risen dough onto a floured surface, divide into around 15 pieces, shape into slightly flattened balls, and place on a baking tray that's lined with parchment. Cover with a piece of greased cling film and leave for an hour to rise again.
- Remove the cling film and bake for 18 minutes in the centre of a 180 degC oven.
- Remove from the oven and allow to cool. While still hot, optionally dissolve a couple of teaspoons of sugar in a little boiling water and paint each bun with a pastry brush to achieve a shiny, sticky coating.
TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER
A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Hot Cross Buns, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
- Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
- Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
- Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
- Lightly grease two baking trays/sheets.
- When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
- Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
- Allow them to rise for about 30-45 minutes or until doubled in size.
- Meanwhile pre-heat the oven the 200C/400F/Gas 6.
- Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
- Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
- When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
- Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
- Eat whilst still warm, split & spread with butter!
- These are GREAT toasted when they are a few days old as well!
Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9
SPICED FRUITY BUNS
Make and share this Spiced Fruity Buns recipe from Food.com.
Provided by Aeolytheis
Categories Yeast Breads
Time 2h55m
Yield 12 Buns, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, sugar, yeast, sultanas, spices and salt in a large bowl. Heat the milk and butter in a small saucepan until butter melts. Remove from heat and whisk in egg.
- Add to dry ingredients then lightly mix. Add sultanas and mix to a soft dough.
- Turn dough on to a lightly floured surface and knead for several minutes or until smooth and elastic.
- Place the dough in a greased bowl.
- Cover with a damp tea towel and prove in a warm place for 1.5 hours or until doubled in size.
- Punch down the dough in the centre. Turn on to a lightly floured surface and knead for several minutes or until smooth.
- Pre-heat oven to 210°C.
- Lightly grease a 25cm x 30cm lamington tray with melted butter.
- Divide the dough into 12 equal portions.
- Knead each portion into a ball and place in the tray. Cover with a damp tea towel and prove for 30-45 minutes or until doubled in size.
- Brush the tops of the buns with a little whisked egg. Snip a small hole in the corner of the plastic bag and pipe the flour paste to form a cross over each bun.
- Bake in a pre-heated oven for 10 minutes. Reduce heat to 180°C and bake for 15-20 minutes longer or until buns are cooked through.
- To make glaze, heat the sugar and water. Stir until sugar dissolves. Simmer uncovered for 30 seconds.
- Remove the hot cross buns from the oven and turn onto a wire rack. Brush the tops with glaze.
- Serve with butter.
Nutrition Facts : Calories 361, Fat 5.5, SaturatedFat 3, Cholesterol 29.9, Sodium 51.7, Carbohydrate 69.3, Fiber 2.7, Sugar 18.3, Protein 9
SPICED HOT CROSS BUNS
Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking
Provided by James Martin
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 2h20m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
- Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
Nutrition Facts : Calories 242 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
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