PULL-APART HOT CROSS BUNS
Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!
Provided by Amanda Kay Lohrer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
- When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 76.9 g, Cholesterol 38.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 5.5 g, Sodium 123.7 mg, Sugar 40.6 g
HOT CROSS SCONES
Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.
Provided by Annalise Sandberg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
- In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
- In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
- Bake about 20 minutes or until puffed and golden brown. Cool.
- To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
HOT CROSS COOKIES
Bored of buns? Try these cute cookies instead - sure to become a family favourite
Provided by Good Food team
Categories Dessert
Time 30m
Yield Makes 18
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
- Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
- Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.
Nutrition Facts : Calories 231 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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