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.
HOT CROSS BUNS
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
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.
HOT CROSS BUNS - UPDATED VERSION
My mom's basic recipe (with potato in the dough to make it more tender) with some tweaks to the flavors from Stella Parks at Serious Eats, and some changes to the baking approach from Alton Brown's tips on baking bread. The result is a very light, moist bun, much less dense than I at least have been able to make before. The prep time does include rising time, including an 8-12 hour stint in the refrigerator overnight to develop the sponge, so don't be put off by that.
Provided by ChrisMc
Categories European
Time 15h20m
Yield 32 buns, 32 serving(s)
Number Of Ingredients 23
Steps:
- Combine one package of yeast, water, and milk; stir well.
- Mix with potatoes, sugar, and 1 cup of the flour. Whisk until combined and refrigerate for 8-12 hours.
- Remove the sponge from the refrigerator, and add remaining yeast, salt, butter, eggs, spices and orange peel. Beat in flour by cups until combined.
- Knead by hand or with a dough hook for 5-10 minutes, until elastic. Add the dried chopped fruit and knead until just combined.
- Place in a warm, humid area and allow to rise 1-2 hours until doubled in volume. (If the kitchen is cold, put the dough in the oven (NOT heated), with a pan of water just off the boil on the rack beneath. The steam will prevent a skin from forming, and the hot water will give enough heat to let the dough rise without cooking it (and killing the yeast).
- Fold out gently and separate into 32 pieces of dough. A bench scraper works very well here - cut the main ball in half, then quarter each half, then quarter each quarter. This means you halve the dough 5 times in total, but it's easier for me to track as above.
- Fold the corners in to make balls. Pull the dough tight at the bottom to smooth the balls out. 2 halfsheets will hold the entire batch with room to rise.
- Bench proof for 40 minutes.
- Cut a cross onto the top of each ball (a slicing knife or razor blade works best to make the cross without pulling the dough together as with a scissors). Brush with egg yolk and water.
- Bake 20 minutes at 375, or until an instant read thermometer reads 205-210.
- Allow the buns to rest for at least 30 minutes.
- While the buns are resting, combine milk, sugar, and vanilla to make icing.
- When cool, drizzle icing on each bun, allowing it to collect in the cross.
Nutrition Facts : Calories 147.7, Fat 3.8, SaturatedFat 2.1, Cholesterol 25.1, Sodium 139.3, Carbohydrate 25.6, Fiber 1.2, Sugar 8.7, Protein 3.1
MOM'S BEST HOT CROSS BUNS
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
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 :
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