recipe for hot cross buns?

Question

Hi

Does anyone know of an easy hot cross bun recipe so i can make these with my children who love em

Thank you

Answer 1

3/4 cup milk
1 egg
1/4 cup margarine or butter
3 cups bread flour
3 tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1/2 teaspoon ground nutmeg
1/2 teaspoon finely shredded lemon peel
1/2 cup dark raisins
1/3 cup diced candied citron or orange peel
1 beaten egg
1 tablespoon water
1/2 cup sifted powdered sugar
1 teaspoon lemon juice
1/2 to 1 teaspoon water

Add first 9 ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine.

Cut dough into 18 portions. Shape into smooth balls. Place on a greased baking sheet. Cover and let rise about 45 minutes or until nearly double.

If desired, use a sharp knife to score tops of rolls to make a cross. Combine egg and water; brush onto rolls. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Cool slightly on a wire rack.

For icing, stir together powdered sugar, lemon juice, and enough water to make a thick, creamy icing. Make a cross on each bun with the icing. Serve warm or cool. Makes 18 buns.

Answer 2

never tried it, but it is high rated, and it was published. Whatever I tried from this site (high rated ones) always turns good. Hot Cross Buns I Submitted by: Sue Litster Rated: 5 out of 5 by 52 members Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 3 Hours 30 Minutes Yields: 12 servings "An Easter tradition, these lightly sweetened cinnamon yeast buns feature tender little currants strewn throughout. An egg yolk wash gives these buns a browned, glossy finish, making a canvas for the namesake cross, a painting of milk and sugar icing." INGREDIENTS: 3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons butter 1 tablespoon instant powdered milk 1/4 cup white sugar 3/8 teaspoon salt 1 egg 1 egg white 3 cups all-purpose flour 1 tablespoon active dry yeast 3/4 cup dried currants 1 teaspoon ground cinnamon 1 egg yolk 2 tablespoons water 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 teaspoons milk DIRECTIONS: 1. 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. 2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. 3. Punch down on floured surface, cover, and let rest 10 minutes. 4. 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. 5. Mix egg yolk and 2 tablespoons water. Brush on balls. 6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. 7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun. This recipe appears in our "Allrecipes cookbook".

Answer 3

Hi, you will need
12oz of plain flour,
a pinch of salt,
a teaspoon of mixed spice,
some dried yeast,
maybe some extra milk depending on the yeast
instructions you need 1/4 pint of liquid in total,
1oz marg,
4oz dried fruit,
2oz sugar
2oz of candied peel (or more dried fruit if the kids
don't like it),
and 1oz of sugar mixed with a tablespoon of
water for the glaze.

follow the directions on the packet for the yeast, mix the flour, salt and spice. rub in the margarine then add the sugar and the fruit. mix in the yeast and any extra milk and knead well (this is really sticky and messy so either let the kids do it or use a food processor). put the mix somewhere warm with some oiled clingfilm loosely over it and it will double in size. form the mix into buns and space well apart on a greased baking tray. make your crosses on the tops with a sharp knife and cover loosely with the clingfilm for 15 minutes. remove the clingfilm and bake at the top of your oven for 10 minutes 450 F, 230 C or gas mark 8. glaze with the water and sugar mix as soon as they come out.

this sounds more complicated than it is, although i am not sure how you are going to keep the kids entertained while the dough is proving.

good luck and enjoy.

Answer 4

Ooh, apparently you're Not Allowed to call them hot cross buns anymore....
Where i live they're referred to as 'holiday' buns, apparently becasue they might upset religious minorities. I asked once with my Bengali neighbour, about what she thought and she said "silly bluddy rules, they're hot cross buns"

Answer 5

Hot Cross Buns (with bread machine)
2 eggs
1/2 cup butter or margarine, softened
4 cups Gold Medal® Better for Bread™ bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
White Icing (below)


1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining ingredients except raisins, 1 egg, cold water and White Icing in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Dough/Manual cycle. Do not use delay cycle.

3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

4. Grease cookie sheet or 2 round pans, 9x1-1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)

5. Heat oven to 375ºF. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to wire rack. Cool slightly. Make a cross on top of each bun with White Icing. Serve warm.


White Icing

1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.




Hot Cross Buns (without bread machine)

Pastry:

1/4 cup sugar
1 teaspoon Sweet'N Low granulated sugar substitute
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 package active dry yeast
4-5 cups all-purpose flour, divided
1/2 cup margarine
1 cup skim milk
1 egg
1/3 cup currants
2 teaspoons grated orange peel
1 egg white

Icing:
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 teaspoon skim milk

Directions:

1. In large bowl, mix sugar, Sweet'N Low, salt,
cinnamon, yeast and 1 cup flour.

2. In small saucepan over low heat, heat margarine
and 1 cup skim milk until warm (120° to 130° F).

3. With mixer at low speed,
gradually beat milk mixture into yeast mixture.
Increase speed to medium;
beat 2 minutes.
Beat in egg and 1 cup flour;
continue beating 2 minutes.
With wooden spoon, stir in enough
additional flour to make soft dough (about 2 cups).
Add currants and orange peel.
Turn dough onto lightly floured surface.

4. Knead until smooth and elastic, about 10 minutes,
kneading in additional flour if necessary.
Shape into ball.

5. Spray large bowl with non-stick cooking spray.
Place dough in bowl, turning to coat top.
Cover and let rise in warm place until dough
is doubled, about 1-1/2 hours.

6. Spray two 8- or 9-inch square baking pans
with non-stick cooking spray.
Punch down dough.
Divide dough into 18 pieces.
Shape each piece into a ball.
Arrange balls in pans.
Cover and let rise in warm place
until doubled,
about 1 hour.

7. Preheat oven to 375 °F.

8. Lightly beat egg white; use to brush buns.
Bake 20 to 25 minutes or until golden.
Remove buns from pan; cool on wire racks 15 minutes.

9. Meanwhile, prepare icing: In small bowl, stir
confectioners’ sugar, vanilla and 3/4 teaspoon skim milk
until smooth.
Drizzle icing over buns, forming a cross.



Hot Cross Buns
Serving: 12 large buns
1 cup milk plus 1 tablespoon, warmed to 110 degrees F
1 package dry active yeast
3/4 cup plus 1 teaspoon sugar
2 1/4 cups all-purpose flour
2 cups bread flour
1/2 cup black raisins
2 tablespoons candied lemon peel, cut into 1/4-inch pieces
2 tablespoons candied orange peel, cut into 1/4-inch pieces
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup confectioners' sugar
1/4 teaspoon vanilla

1. Make the dough: Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in
the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10
minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.

2. Shape the buns: Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape
each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.

3. Bake the buns: Preheat oven to 500 degrees F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400 degrees F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.