TRADITIONAL HOT CROSS BUNS
On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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
TRADITIONAL HOT CROSS BUNS
Make and share this Traditional Hot Cross Buns recipe from Food.com.
Provided by Rhonda O
Categories Yeast Breads
Time 2h
Yield 30 Buns, 30 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 1.5, Cholesterol 35.6, Sodium 106.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 4.4
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