Easter Buttermilk Hot Cross Buns Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASTER BUTTERMILK HOT CROSS BUNS



Easter Buttermilk Hot Cross Buns image

These are a family tradition for Easter brunch.

Provided by violet

Categories     Bread     Yeast Bread Recipes

Time 2h20m

Yield 18

Number Of Ingredients 11

½ cup water
1 (.25 ounce) package active dry yeast
1 cup buttermilk, room temperature
2 tablespoons white sugar
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
⅓ cup margarine, melted
3 ¼ cups all-purpose flour
⅔ cup raisins
½ (16 ounce) container prepared vanilla frosting

Steps:

  • Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
  • Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 32.8 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 241.8 mg, Sugar 13.6 g

EASTER HOT CROSS BUNS



Easter Hot Cross Buns image

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

Provided by Violet

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h52m

Yield 16

Number Of Ingredients 18

¾ cup lukewarm milk, divided
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ¼ cups all-purpose flour, divided, or more as needed
¼ cup white sugar
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup softened butter
2 large eggs
¾ cup golden raisins, chopped
2 tablespoons orange marmalade
1 egg white
1 tablespoon milk
⅓ cup confectioners' sugar
1 ½ teaspoons milk

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.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 33.4 g, Cholesterol 31.9 mg, Fat 4.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 186.2 mg, Sugar 12.1 g

TRADITIONAL HOT CROSS BUNS



Traditional Hot Cross Buns image

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

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

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.

HOT CROSS BUNS



Hot Cross Buns image

With their signature crossed tops, these lightly spiced buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they're now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin's Almanack refers to "one or two a penny hot cross buns," which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can - and should - eat them hot. Studded with raisins and candied orange peel, they're just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring.

Provided by Genevieve Ko

Categories     breakfast, brunch, breads, pastries, dessert

Time 4h30m

Yield 12 buns

Number Of Ingredients 15

1 1/4 cups/300 grams whole milk
2 1/4 teaspoons/7 grams active dry yeast (1 envelope)
1/4 cup/50 grams granulated sugar, plus 1 teaspoon
3 2/3 cups/500 grams bread flour, plus more if needed (see Tip)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 teaspoon fine salt
4 tablespoons/56 grams unsalted butter, plus more for the bowl and pan
1 large egg
3/4 cup/120 grams raisins (see Tip)
1/2 cup/78 grams diced candied orange peel
1 3/4 teaspoons orange blossom water (optional)
1/3 cup/50 grams bread flour (see Tip)
1 tablespoon granulated sugar

Steps:

  • Make the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute. It should feel lukewarm if you stick your finger in it. Stir in the yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. If the yeast doesn't foam, it's dead and won't help the dough rise. (You'll have to buy some more and start over if this happens.)
  • Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon, ginger, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter to the milk in the saucepan and stir until it melts.
  • When the butter has melted and the milk mixture is lukewarm, pour it into the dry ingredients, along with the yeast mixture and egg. If using a stand mixer, beat with the dough hook on medium-low speed until a smooth elastic ball forms, scraping the bowl and hook occasionally, about 10 minutes. The dough should feel sticky but not stick to your hands. If working by hand, mix the ingredients with your hand until a shaggy dough forms, then knead in the bowl to form a shaggy ball. Transfer to a work surface and continue kneading until smooth and elastic, about 15 minutes. You shouldn't need to flour your surface, but, if the dough is sticking to it, lightly flour as needed.
  • Add the raisins and candied orange peel to the dough and knead them in until evenly distributed. Form the dough into a ball.
  • Generously butter a clean large bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 1/2 hours.
  • Butter a 9-by-13-inch cake pan. Turn the dough out onto a clean work surface and divide into 12 even pieces (90 to 100 grams each) with a bench scraper, sharp knife or your hands. Form a piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they're not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place seam side down on the surface. Cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round. Place in the prepared pan. Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate for up to 1 day.
  • Open a large, clean unscented produce, recycling or garbage bag and slip the pan into it. Fill a tall glass with hot water, place next to the pan in the bag and tie the bag shut. (This creates a warm, steamy environment for the dough to rise.) Let the balls rise until their sides are touching, about 1½ hours (longer if the dough has been chilled).
  • When the dough is almost done rising, heat the oven to 400 degrees.
  • Prepare the topping: If using orange blossom water, stir 1½ teaspoons into ¼ cup/60 grams water in a small bowl. Add the flour and stir into a smooth paste. Transfer to a pastry bag or resealable plastic bag and snip a ⅓-inch hole in one corner. Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross.
  • Bake until risen and browned, 20 to 22 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, heat the sugar and 1 tablespoon water in a small saucepan over medium until the sugar dissolves. Remove from the heat and stir in the remaining ¼ teaspoon orange blossom water, if using. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve hot, warm or at room temperature.

More about "easter buttermilk hot cross buns recipes"

EASY HOT CROSS BUNS RECIPE | MCCORMICK
easy-hot-cross-buns-recipe-mccormick image
Ingredients 8 Servings 1 package (8 count) refrigerated buttermilk biscuits 1 teaspoon McCormick® Ground Cinnamon 1 teaspoon packed brown sugar 1/2 cup raisins, divided 1 egg, lightly beaten 5 tablespoons confectioners’ sugar 1 …
From mccormick.com


EASY HOT CROSS BUNS - A CLASSIC EASTER RECIPE - COOKIES …
easy-hot-cross-buns-a-classic-easter-recipe-cookies image
2020-03-03 Preheat oven to 375°F. With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing. For the icing, mix together …
From cookiesandcups.com


SHORTCUT HOT CROSS BUNS RECIPE - PILLSBURY.COM
shortcut-hot-cross-buns-recipe-pillsburycom image
2018-10-16 Steps. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Separate dough into 8 triangles. In small bowl, mix raisins and lemon peel. Spoon raisin mixture evenly on narrow end of each triangle. Roll …
From pillsbury.com


HOT CROSS BUNS RECIPE | RECIPETIN EATS
hot-cross-buns-recipe-recipetin-eats image
2020-04-08 mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 - 10 minutes until surface gets foamy; add all the other ingredients (including remaining sugar minus the 2 tsp used above), then …
From recipetineats.com


HOT CROSS BUNS RECIPE - A FARMGIRL'S KITCHEN®
hot-cross-buns-recipe-a-farmgirls-kitchen image
2019-03-20 Hot Cross Buns. In a large mixing bowl of a stand mixer, add the warm water and apple cider. Add the yeast and stir with a spoon. Let sit for 5 minutes. Add the dough hook to the stand mixer. Add the eggs to the yeast …
From afarmgirlskitchen.com


BEST TRADITIONAL HOT CROSS BUNS RECIPE - DELISH
best-traditional-hot-cross-buns-recipe-delish image
2022-01-19 In a medium bowl, combine milk, yeast, and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture.
From delish.com


BASIC HOT CROSS BUNS RECIPE FOR EASTER AND GOOD FRIDAY
basic-hot-cross-buns-recipe-for-easter-and-good-friday image
2021-07-29 Steps to Make It. Gather the ingredients. The Spruce / Cara Cormack. In a large bowl, stir in the evaporated milk and melted butter. Add the sugar, salt, and yeast. Stir until the sugar is dissolved. The Spruce / Cara …
From thespruceeats.com


HOT CROSS BUNS RECIPE, EASTER BREAD, HOW TO MAKE HOT …
hot-cross-buns-recipe-easter-bread-how-to-make-hot image
2015-04-03 Ingredients for Hot Cross Buns: 1/2 cup raisins, currants, or craisins + 1 cup boiling hot water. 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine) 1/2 cup white sugar + 1/2 tsp …
From natashaskitchen.com


HEALTHY HOT CROSS BUNS - TALES FROM THE KITCHEN SHED
healthy-hot-cross-buns-tales-from-the-kitchen-shed image
2016-03-11 Preheat your oven to 400°F / 200°C / 180°C / Gas Mark 6. When your hot cross buns are ready for the oven, pipe or use a spoon to form the crosses on your buns. Place in the oven for 25 to 30 minutes until golden …
From talesfromthekitchenshed.com


EASTER BUTTERMILK HOT CROSS BUNS - YUM TASTE

From yumtaste.com
Estimated Reading Time 1 min


BEST RECIPE FOR HOT CROSS BUNS - THERESCIPES.INFO
Best Hot Cross Buns Recipe - How to Make Classic Hot Cross Buns best www.thepioneerwoman.com. Apr 4, 2022Directions. For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes ...
From therecipes.info


EASY HOT CROSSED BUNS - FLY-LOCAL
Heat milk, water and butter until very warm (120° to 130°F); stir into flour mixture. Stir in eggs, currants, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball.
From fleischmannsyeast.com


EASTER BUTTERMILK HOT CROSS BUNS | RECIPE | CROSS BUNS, HOT CROSS …
These are a family tradition for Easter brunch. Mar 22, 2020 - Hot cross buns are made with buttermilk and raisins with a hint of cinnamon. These are a family tradition for Easter brunch. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch ...
From pinterest.com


OUR 14 BEST EASTER BREAD RECIPES, INCLUDING HOT CROSS BUNS
2022-04-12 Our Top 14 Easter Baking Recipes. Including irresistible hot-cross buns and cinnamon rolls. By Chatelaine Updated April 12, 2022. Spring has sprung (well, technically), which means the Easter long ...
From chatelaine.com


HOW TO MAKE EASTER BUTTERMILK HOT CROSS BUNS | EASTER RECIPES ...
Sweet and fluffy buns to make for celebrations with your family. Perfect during the brunch meal. Get the recipe for Easter Buttermilk Hot Cross Buns: https:...
From youtube.com


BEST HOT CROSS BUNS RECIPES | EASTER | FOOD NETWORK CANADA
2005-07-08 In a mixer fitted with the hook attachment or with hand mixer with the dough attachments combine yeast, sugar and milk. Alternatively mix by hand in large bowl. Stir in egg. Add flour, spices, salt and melted butter. Once ingredients are …
From foodnetwork.ca


HOT CROSS BUNS W/ BUTTERMILK | THE FRESH LOAF
For years I have always made Hot Cross Buns for Easter and leaving the cross off enjoy them year round. This is the first time I have made them with buttermilk. Using buttermilk in baking is one of my all time favorite ingredients. The flavor was delicious with a wonderful crumb. Just what I had hoped for and the recipe is very convenient because you can prepare it the night before …
From thefreshloaf.com


EASTER BUTTERMILK HOT CROSS BUNS | RECIPESTY
Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
From recipesty.com


HOT CROSS BUNS RECIPE - EASTER BREAD - HOSTESS AT HEART
2022-01-31 In a bowl of a stand-up mixer, add the warm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5 to 6 minutes to allow the yeast to bloom. If it does not bloom, restart this step with new yeast. The milk might have been too cold or too hot as well.
From hostessatheart.com


BEST EVER HOT CROSS BUNS - SWEET PEA'S KITCHEN
Instructions. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. In the bowl of a stand mixer combine the buttermilk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
From sweetpeaskitchen.com


EASTER BUTTERMILK HOT CROSS BUNS | RECIPE | HOT CROSS BUNS RECIPE ...
These are a family tradition for Easter brunch. Mar 29, 2013 - Hot cross buns are made with buttermilk and raisins with a hint of cinnamon. These are a family tradition for Easter brunch. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch ...
From pinterest.com


EASTER BUTTERMILK HOT CROSS BUNS THE BEST RECIPES
2019-01-10 Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, …
From recipes101.net


HOT CROSS BUNS RECIPE FOR EASTER - THE GRUMPY OLIVE
2021-03-15 Preheat the oven to 180°C and prep your crosses mix: you’ll need a thick, runny paste to form and once the right consistency is there, move it into a piping bag. Now remove the cling film and pipe the crosses on to the buns. Bake …
From thegrumpyolive.com


THE SOFTEST HOT CROSS BUNS FOR EASTER (+ VIDEO) - OH SWEET BASIL
2019-03-31 Bake for about 20 to 25 minutes or until golden brown. While baking, make the sugar syrup by heating the sugar with the water in a sauce pan over medium heat. Bring to a boil, stirring until the sugar is dissolved. Continue to boil the syrup for about another minute or until syrup thickens very slightly. Set aside.
From ohsweetbasil.com


HOT CROSS BUNS RECIPE - SAVORY NOTHINGS
2021-04-01 How to make Hot Cross Buns. 1. First, bloom the yeast. Stir it into the warm water (no more than 100°F!), add a teaspoon of sugar and let it sit for 5-10 minutes until it looks thick and frothy. 2. Warm the milk and butter to 100°F to melt the butter, then stir in the sugar.
From savorynothings.com


A DOZEN HOT CROSS BUN RECIPES FOR EASTER BAKING
2020-04-09 If you are looking for a 'Healthier' option then these Paleo Hot Cross buns do work and are ideal if you are giving up grains or refined sugar for lent as well. The full recipe can be found over on Greens of the Stone Age. Go to the Recipe Now! Photo Credit: www.bbcgoodfood.com.
From heymomwhatscooking.com


YEAST BREAD RECIPE: EASTER BUTTERMILK HOT CROSS BUNS BY VIOLET – …
2020-06-19 These are a family tradition for Easter brunch. - Get more ideas of yeast bread recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,947 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts. ... Easter Buttermilk Hot Cross Buns.
From redcipes.com


THESE BISCUITS ARE THE EASIEST HOT CROSS BUNS JOY THE BAKER
2022-04-08 Place racks in the center and upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Set aside. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add lemon zest. Add cold butter and, using your fingers, work the butter into the flour mixture.
From joythebaker.com


SPICED HOT CROSS BUNS | EASTER RECIPE | ANNABEL KARMEL
Pipe a cross onto each bun. Bake in the oven for about 20 minutes until well risen, golden and brown underneath. Brush with honey before leaving to cool on a wire rack.
From annabelkarmel.com


HONEY & BUTTERMILK HOT CROSS BUNS - BAKINGSTORI
2021-03-22 Pipe the crosses onto the buns. I go horizontally in one consistent stream (4 at a time), then vertically (2 at a time). Transfer the tray to the oven and bake for 15 minutes. You might need to rotate your tray after 8-10 minutes if the buns are browning more on one side than the other. When golden brown and beautiful, take the buns from the oven.
From bakingstori.com


BUTTERMILK HOT CROSS BUNS | CIAO ITALIA
Ingredients Makes 12 ½ cup warm water 1 package dried yeast 1 cup warm buttermilk ½ teaspoon baking soda 2 tablespoons sugar 1 large egg 1-1/2 teaspoons salt 5 tablespoons melted and cooled butter ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon allspice Grated zest one large orange ½ cup raisins ½ ...
From ciaoitalia.com


EASY HOT CROSS BUN RECIPE - BAKE PLAY SMILE
2022-02-22 Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size (see notes). Preheat oven to 200 degrees celsius (fan-forced). On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal sized portions and roll each portion into a ball.
From bakeplaysmile.com


HOT CROSS BUNS FOR EASTER RECIPE - KEEF COOKS
To make the batter for the hot cross buns. Warm the milk and water together, and melt the butter into it. In a large bowl, mix together all the dry batter ingredients. Add the milk/water/butter mixture and stir to mix well. Beat the egg and stir into the mix. Keep stirring the mixture until it leaves the inside of the bowl clean.
From keefcooks.com


HOT CROSS BUNS - EATS DELIGHTFUL
2021-03-28 Bake in the center of your preheated 350°F oven for 25 to 30 minutes, or until golden brown on top. Make the glaze: While the buns bake, combine granulated sugar and water in a medium saucepan. Place the pan on a stove burner set to medium heat, and warm until the sugar has fully dissolved.
From eatsdelightful.com


SHANE SMITH'S EASTER HOT CROSS BUN SCONES: TODAY - RTE.IE
2022-04-12 Trim two of the hot cross dough strips and overlap on top of each scone. Place into the preheated oven and bake for 20-25 minutes. Once …
From rte.ie


HOT CROSS BUNS - ANNABEL'S BAKES - EASTER RECIPES
2019-03-31 Place on a lined baking tray and leave in a warm place until the dough has risen to twice its size or for 1 hour. 12. When the buns have risen, mix the remaining flour with 5 tbsp water, adding one at a time (or until a thick paste has formed) to make a paste for the crosses. Pour into a piping bag and pipe crosses on each bun.
From annabelsbakes.com


EASTER BUTTERMILK HOT CROSS BUNS RECIPE | COOKTHISMEAL.COM
The best Easter Buttermilk Hot Cross Buns! (194.4 kcal, 32.8 carbs) Ingredients: ½ cup water · 1 (.25 ounce) package active dry yeast · 1 cup buttermilk, room temperature · 2 tablespoons white sugar · ½ teaspoon baking soda · 1 teaspoon salt · 1 teaspoon ground cinnamon · ⅓ cup margarine, melted · 3 ¼ cups all-purpose flour · ⅔ cup raisins · ½ (16 ounce) container …
From cookthismeal.com


HOT CROSS BUNS: A PROVEN, MOM-APPROVED RECIPE - RECIPEMAGIK
2022-02-18 STEP 3: Combine these two with flour and egg to make a non-sticky dough. Hot Cross Buns. In a medium sized mixing bowl combine yeast mixture, buttery milk mixture, and egg. Whisk until combined. Add in all purpose flour and beat until your get a …
From recipemagik.com


HOT CROSS BUN DESSERT - EASY EASTER BAKED DESSERT - SEW WHITE
2021-02-13 How to make Hot Cross Bun Bread and Butter Pudding – step by step. To make the custard place the whole milk in a saucepan. Add in the double cream to the milk. Slice a vanilla pod in half, scrape out the centre and add the centre and pod to the cream and milk mix. Place on a medium heat and stir as it comes up to a boil.
From sewwhite.com


HOT CROSS BUNS RECIPE WITH ORANGE MARMALADE BUTTER
Bake at 350 degrees for 15 to 20 minutes or until lightly golden brown. Heat the remaining butter and honey together until bubbly. Baste the warm buns with the honey mixture. Remove the buns from the baking sheet and serve with Orange Marmalade Butter. Orange Marmalade Butter.
From everydaysouthwest.com


CLASSIC EASTER HOT CROSS BUNS | CHATELAINE
COVER raisins with boiling water in a small bowl.Let stand until plump, 10 min. Drain well and pat dry with a kitchen towel. COMBINE 1 cup flour with granulated sugar, yeast, cinnamon, salt ...
From chatelaine.com


Related Search