Hot Cross Buns Recipe Sallys Baking Addiction

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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

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

1 package active dry yeast
1 cup warm milk
5 tablespoons butter, softened
1/2 cup brown sugar
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon salt
3 1/2 cups, approximately, all-purpose flour
3/4 cup dried currants
3 tablespoons milk mixed with 3 tablespoons granulated sugar
1 tablespoon cold milk (optional)
1 cup sifted confectioners' sugar (optional)
1/2 teaspoon lemon juice (optional)

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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