Best Hot Cross Buns No Abm 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 (NO ABM)

Steps:

• Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
• Stand in a warm place (approx 10 mins) until mixture foams and froths.
• Sift flour and spices into a large bowl.
• Rub in butter using a broad bladed knife then finish with fingertips.
• Toss the fruit through the flour, to coat the fruit.
• Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
• Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
• Grease a square, deep sided cake pan (20-25cm)
• Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
• 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
• 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
• To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
• Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
• Preheat oven to 200DegC
• When buns have risen bake for 20-25 minutes.
• Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
• Mix caster sugar with boiling water and brush generously over each bun while still warm.

ABM HOT CROSS BUNS

Steps:

• Measure ingredients into baking pan in order given or as directed on your breadmachine.
• Insert baking pan securely into baking unit,close lid.
• Select Dough setting.
• When complete, remove dough from pan and divide into 12 pieces.
• Shape into round, slightly flattened buns.
• Place 2" apart on greased baking sheets.
• Cover and let rise 30 minutes or until doubled.
• Combine (and brush on buns) 1 slightly beaten egg with 1 tbsp water.
• Slash top of bun to form a cross.
• Bake at 375 F degrees (190 C) for 15 - 18 minutes.
• Drizzle *cross* with glaze while warm.(Recipe shown in description).

HOT CROSS BUNS (NO KNEAD)

Steps:

• Put the flour, both sugars, the salt, yeast, and spices into a large bowl and mix them all together very thoroughly.
• Stir in the raisins and zest.
• Add the water and the oil and mix a little. This cools the mixture a fraction.
• Add the egg and mix it all together very thoroughly using one hand. You should end up with a very sticky dough that is soft but not sloppy.
• Cover the bowl tightly with cling wrap and leave it at room temperature to rise overnight (at least 5 hours).
• When it is ready (and when you it suits you), add some extra flour so the dough is not quite so sticky. Gently break into 10-12 pieces, forming each into a ball and place in a greased 9x13 inch pan. Leave them for about an hour, or until the buns have doubled in size.
• Preheat oven to 400°F.
• Mix a bit of flour, water and sugar together to form a paste (proportions are not really important here). Use this paste to pipe crosses on the tops of the risen buns.
• Bake the buns for about 25 minutes. To check whether they are cooked, take one out and tap it on the bottom with a knuckle. It should sound hollow. If it doesn't, it needs to go back into the oven for a couple more minutes.

MOM'S BEST HOT CROSS BUNS

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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 dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.

HOT CROSS BUNS - BREAD MACHINE

Steps:

• Put all ingredients except fruit into bread machine.
• Set for dough.
• Add fruit at signal.
• Lightly oil 9x13 pan.
• When dough is ready, remove and punch down.
• Cut into 18-24 pieces.
• Roll each into a ball.
• Place balls 1/2" apart in pan.
• Cover and rise in warm place until doubled (about 1 hour).
• Cut cross into top with sharp knife.
• Bake 12-15 minutes @ 375.
• Make glaze adding sugar or milk to make consistency to drizzle but not run.
• Let rolls cool slightly and drizzle icing in cuts.