Lemon And Ginger Hot Cross Buns Recipes

LEMON AND GINGER HOT CROSS BUNS

Lemon and Ginger Hot Cross Buns image

Hot cross buns are given a modern update with a flavorful lemon and ginger filling and glaze.

Provided by Bree Hester

Categories Side Dish

Time 4h

Yield 12

Number Of Ingredients 16

Ingredients

2 cups warm milk (105°F to 115°F)
1/2 cup granulated sugar
1 tablespoon fast-acting dry yeast
2 teaspoons grated lemon peel
1 teaspoon vanilla
4 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped crystallized ginger
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon finely chopped crystallized ginger
3/4 cup powdered sugar
1 tablespoon fresh lemon juice

Steps:

In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.

Nutrition Facts : ServingSize 1 Serving

BRITISH HOT CROSS BUNS

British Hot Cross Buns image

A hot cross bun recipe for stand mixers, these are light and perfectly seasoned.

Provided by Debra Rose

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h45m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup milk
½ cup all-purpose flour
2 ½ teaspoons active dry yeast
1 ⅔ cups all-purpose flour
⅓ cup white sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup unsalted butter, softened, cut into pieces
1 egg
⅔ cup dried currants
¼ cup diced candied citron
2 tablespoons white sugar
1 tablespoon water
⅔ cup confectioners' sugar
2 teaspoons water

Steps:

Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven until deep golden brown, about 15 minutes.
Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 42.4 g, Cholesterol 26.5 mg, Fat 4.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 123.7 mg, Sugar 20.1 g

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