Best Easter Hot Cross Buns For Good Friday Recipes

HOT CROSS BUNS RECIPE

Steps:

• In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
• In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
• In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
• Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
• Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
• Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
• Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
• Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.

EASTER HOT CROSS BUNS

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

EASTER HOT CROSS BUNS, FOR GOOD FRIDAY

Steps:

• 1. In a small bowl, combine 1 Tablespoon of beaten egg and 2 teaspoons of water, cover and refrigerate. Use a bread machine that makes a 1-1/2 lb loaf or larger.. Lightly spoon flour into measuring cup, level off. Measure remaining ingredients carefully. Follow bread machine directions for placing all dough ingredients ,except reserved egg mixture and apricots in the bread machine. Select dough cycle..Do not use the delay circle. Follow machine directions for starting machine.
• 2. Spray large cookie sheet and work surface with non-stick cooking spray. Remove dough from machine, place on sprayed surface. Flatten dough slightly, sprinkle with apricots. Knead lightly to to distribute apricots. Divide dough into 16 pieces. With sprayed hands, roll each piece to form a ball. Place 2 inches apart on sprayed cookie sheet. Cover, and let rise in a warm place (80 to 85 F.) until double in size.,...45-60 minutes. )
• 3. Heat oven to 350F. Uncover dough, and make a cross on the top of each bun with a knife. Not to deep. Mix reserved egg and water, brush rolls lightly with the egg mixture. Bake at 350 for 16-18 minutes until light golden brown. Immediately remove from cookie sheet, cool on a rack for 20 minutes. In a small bowl, combine powdered sugar and enough juice for frosting consistency, stir until smooth. Place frosting in a amall reseable plastic bag. Cut small opening in bottom corner of the bag. Squeeze frosting onto rolls to form a cross on each bun.
• 4. Eggs in picture # 3 are alabaster eggs, I purchased in Coblenz, Germany in 1971, when I went there to meet my new grandson Mark. Who born in a Air Force Military Hospital. I have had them for 40 years now. Every year I display them at Easter time. 3/30/12!