Easy Hot Cross Buns Recipes

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HOT CROSS BUNS



Hot Cross Buns image

An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.

Provided by Bush Cook

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h55m

Yield 12

Number Of Ingredients 14

1 ¼ cups warm milk (110 degrees F/45 degrees C)
⅓ cup white sugar
2 (.25 ounce) packages active dry yeast
4 ¾ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter
1 ½ cups raisins
2 eggs
½ cup all-purpose flour
¼ cup water
2 tablespoons apricot jam, warmed and strained

Steps:

  • Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
  • Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
  • Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
  • Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
  • Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 67.9 g, Cholesterol 43.2 mg, Fat 5.9 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 248.7 mg, Sugar 20.7 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 I



Hot Cross Buns I image

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

¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
¼ cup white sugar
⅜ teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
¾ cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
½ cup confectioners' sugar
¼ teaspoon vanilla extract
2 teaspoons milk

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



Hot Cross Buns image

Making these sweet, currant-dotted buns is one of our favorite Easter traditions. Topped with a simple citrusy glaze, they're as pretty as they are delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield A dozen buns

Number Of Ingredients 18

1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
1/3 cup unsalted butter, melted, plus as needed
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour (13 ounces)
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup currants, plumped in the microwave and cooled
1 egg beaten, for brushing
2 cups confectioners' sugar, sifted
2 tablespoons milk
1/4 teaspoon finely gated lemon zest
1 teaspoon pure vanilla extract

Steps:

  • Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
  • Whisk the butter, egg yolk and vanilla into the yeast mixture.
  • Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
  • To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
  • Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
  • Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
  • Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
  • For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

MOM'S BEST HOT CROSS BUNS



Mom's Best Hot Cross Buns image

I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup raisins
1 egg
1/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
ICING:
2/3 cup confectioners' sugar
1 teaspoon butter, softened
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk

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.

Nutrition Facts :

EASY HOT CROSS BUNS



Easy hot cross buns image

Delicious warm from the oven, or lightly toasted for tea or breakfast

Provided by Sara Buenfeld

Categories     Afternoon tea, Treat

Time 1h45m

Yield Makes 8

Number Of Ingredients 11

500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
50g butter , chopped into cubes
200g mixed dried fruit
7g sachet easy-blend dried yeast
200ml milk
2 eggs
3 tbsp plain flour
honey or golden syrup, for brushing

Steps:

  • Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
  • Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
  • Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
  • Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
  • When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  • Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

Nutrition Facts : Calories 374 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium

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From effortlessfoodie.com


EASY HOT CROSS BUN RECIPE - BAKE PLAY SMILE
2022-02-22 To make the white mixture or hot cross bun icing, we simply mix plain flour and water together until a smooth paste forms. This smooth paste is then piped onto the hot cross buns in crosses. Tips For Piping Crosses: make sure the piping mixture is easy to pipe but not runny. Add extra plain flour if the mixture is too runny.
From bakeplaysmile.com


EASY HOT CROSS BUNS RECIPE FOR KIDS | COOKING WITH MY KIDS
2022-03-23 Measure the dry ingredients into a bowl. First, get your toddler to weigh the flour (450g) and sugar (50g) and add them to a mixing bowl or free-standing mixer. While they’re doing that, measure in the salt (pinch). Open the packet of yeast, and get them to tip that into the bowl.
From cookingwithmykids.co.uk


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