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 BUNS I
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
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
AUSSIE POTATO HOT CROSS BUNS
Australian Hot Cross Buns have a very moist and melt in your mouth feel. I have tested several recipes from Zaar and have taken what I like to come up with these. The family flipped over them this year.
Provided by Aussie-In-California
Categories Yeast Breads
Time 3h45m
Yield 12 Buns, 12 serving(s)
Number Of Ingredients 17
Steps:
- BUNS: Peel and cut potato into 1" cubes and boil in salted water until tender. Drain water and mash till smooth in consistency. Let cool to room temperature.
- Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
- Grease up a 9" x 13" baking pan and set aside.
- Grease up a large ceramic/glass/metal bowl and set aside.
- Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
- In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
- Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
- Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
- Place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80°-85°F). Cover with parchment or saran wrap.
- Knead and punch down dough and divide in to 12 fist sized balls. Place in rows into the 9" x 13" baking pan. Cover and let them sit for second raise for 40 mins in warm area.
- Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
- Bake 40-45 minutes at 375°F
- Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
- ICING: While the buns are cooling combine milk, sugar, butter, and vanilla. Add more icing sugar or milk to adjust consistency to form thick paste.
- Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
- Serve with butter.
Nutrition Facts : Calories 505.3, Fat 12, SaturatedFat 6.9, Cholesterol 73.9, Sodium 405.9, Carbohydrate 92.6, Fiber 3.2, Sugar 43.2, Protein 9.1
CHOCOLATE & TROPICAL FRUIT HOT CROSS BUNS
Want something a little different from your Easter bake? This easy recipe is packed with boozy rum-soaked fruit and dark chocolate for an indulgent treat
Provided by Miriam Nice
Categories Breakfast, Brunch, Treat
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Soak the sultanas, pineapple and mango in the rum for 1 hr.
- Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest, chopped chocolate and soaked fruit and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
- Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
- Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the jam while still warm. Once cooled, drizzle with the melted dark chocolate.
Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.28 milligram of sodium
PINEAPPLE HOT CROSS BUNS
Make and share this Pineapple Hot Cross Buns recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple well, pressing out and reserving syrup.
- Set aside 1/2 c. drained pineapple for glaze.
- Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
- Combine eggs, sugar, melted shortening, salt and mace.
- Stir in 1/2 c.flour, then add yeast mixture and beat well.
- Stir in currants, citron and remaining drained pineapple.
- Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
- Turn dough out onto lightly floured board.
- Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
- Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
- Punch down, then divide evenly into 24 pieces.
- Shape into buns and place about 2" apart on greased baking sheets.
- Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
- With sharp razor blade or scissors, cut a ¼" deep cross in the top of each bun.
- Bake in center of 350F oven about 20 minutes.
- When cool, frost with Pineapple Glaze.
- Makes 2 dozen buns.
Nutrition Facts : Calories 208.2, Fat 5.2, SaturatedFat 1.3, Cholesterol 26.4, Sodium 107, Carbohydrate 36.8, Fiber 1.2, Sugar 16.2, Protein 3.9
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