CANDIED-FRUIT HOT CROSS BUNS
My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm milk. Stir in the butter, eggs, sugar and salt. Combine 3 cups flour, candied fruit and cinnamon; add to yeast mixture and mix well. Stir in enough remaining 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 top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over buns. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; pipe an "X" on top of each bun.
Nutrition Facts :
HOT CROSS BUNS
One a penny, two a penny...This is my family's traditional recipe; we use mashed potatoes to change the texture and flavor. I don't care for citron (candied fruit), so I make my HCB with raisins alone.
Provided by ChrisMc
Categories Yeast Breads
Time 3h20m
Yield 32 buns
Number Of Ingredients 17
Steps:
- Combine yeast, water, and milk; stir well.
- Mix with, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, cloves, and raisins.
- Beat in flour by cups.
- Knead 5 minutes.
- Let rise 1 1/2 hours.
- Punch down and divide in half 5 times, for 32 pieces of dough.
- Fold the corners in to make balls.
- Snip a cross onto the top of each ball.
- Let rise for 40 minutes.
- Brush with egg yolk and water.
- Bake 20 minutes at 375.
- While the buns are baking, combine milk, sugar, and vanilla to make icing.
- When buns are cool, drizzle icing over cross.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.4, Sodium 134.5, Carbohydrate 27.1, Fiber 1, Sugar 11, Protein 2.9
HOT CROSS BUNS
These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.
Provided by Olha7397
Categories Breads
Time 37m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
- Heat milk to boiling in a small saucepan over medium-high heat.
- Remove from heat and add the butter.
- Stir until the butter is melted.
- Stir in the eggs.
- Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
- Mix in the raisins, almonds, and candied fruits.
- Cover with plastic wrap and let rise for 1 hour.
- Cover a baking sheet with parchment paper.
- Turn the dough out onto an oiled surface.
- Dust the dough with flour and knead to express air bubbles.
- Divide the dough into 16 equal parts.
- Shape each into a round ball.
- Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
- Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
- Preheat the oven to 400 F.
- Brush the tops of the buns with the egg glaze.
- Slash a cross in the center of each bun with a sharp knife.
- Bake for 10 to 12 minutes, until golden.
- While the buns bake, mix the icing ingredients in a small bowl.
- Place the icing into a pastry bag with a small tip.
- Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
- Pipe the icing into the shape of a cross on top of each bun.
- Serve warm.
- Makes 16 buns.
- Beatrice Ojakangas.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5
HOT CROSS BUNS I
Hot cross buns! Hot cross buns!
Provided by LITSTER5
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 12
Number Of Ingredients 16
Steps:
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Nutrition Facts : Calories 217 calories, Carbohydrate 40.5 g, Cholesterol 40.3 mg, Fat 4 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 108.7 mg, Sugar 15.5 g
HOT-CROSS BUNS
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries. It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top. Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross. While these are at their best when served warm, preferably soon after they have been baked, a quick toasting a slather of butter would more than salvage a day-old bun.
Provided by Florence Fabricant
Categories dessert
Time 3h
Yield 2 dozen
Number Of Ingredients 15
Steps:
- Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
- Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs. When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour a cup at a time until a soft ball of dough can be gathered together. Dough can be mixed by machine if desired.
- Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking. Kneading should take no more than a few minutes.
- Using some of the remaining butter, grease a bowl. Place the dough in the bowl and turn to butter all sides. Cover and set aside to rise until doubled, about 1 1/2 hours.
- Butter two baking sheets with the remaining butter.
- Punch the dough down, divide it in half, then divide each piece in half again. Divide each portion of dough into six equal pieces and shape each into a ball.
- Place balls of dough on baking sheets, leaving about 2 inches between them. Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
- Preheat oven to 400 degrees.
- Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep. Or snip a small cross in the top with sharp scissors. Try not to compress the bun as you cut.
- Bake buns about 20 minutes, until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil. As soon as buns are done, brush them with milk and sugar glaze.
- Allow the buns to cool for 30 minutes, then serve while still warm.
- If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing. The buns must be completely cooled before the icing is applied. Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 8 grams, TransFat 0 grams
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