Best Spiced Hot Cross Buns Recipes

TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER

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!

SPICED HOT CROSS BUNS

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.

SPICED FRUITED HOT CROSS BUNS

Steps:

• In bread machine pan, place the first 14 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins, cranberries and candied ginger., When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape each into a ball. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine the icing ingredients; pipe an "X" on each bun.