How To Make Hot Cross Buns

Hot Cross Buns Recipe, Easter Bread, How to Make Hot Cross Buns

It is possible that this content contains affiliate links. Please review my disclosure policy. Happy Easter, everyone! Christianity’s most important event, Easter, is without a doubt the most important holiday for Christians. It is not about the overcommercialized bunny or the overcommercialized eggs, although both traditions may be entertaining. It is really essential to us that our family understands what we are going through. Easter is a celebration of Jesus Christ’s death, burial, and resurrection, through which he atoned for the sins of the world and ensured that everyone who believes in Him will live forever with Him.

These hot cross buns are a great way to spread the word about the narrative.

It’s difficult to bake when you’re dealing with a newborn.

Don’t worry, your buns will be nicer as a result of this:).

These are sweet rolls, as the name suggests.

Hot Cross Buns were initially a Saxon ritual, and they have now become an Easter tradition to commemorate the Feast of the Cross on Good Friday.

Ingredients for Hot Cross Buns:

1/2 cup raisins, currants, or cranberries + 1 cup boiling hot water = a delicious dessert. 3/4 cup very warm milk, divided into half-cup and quarter-cup portions (I used whole milk, 2 percent is fine) 1/2 cup granulated sugar plus 1/2 teaspoon sugar 1/4 cup (4 tablespoons) unsalted butter, melted in the microwave for 15 seconds a half teaspoon of salt 2 1/4 teaspoons active dry yeast (approximately 3/4 Tbsp or 2 1/4 tsp) — I used Red Star Yeast. 1 envelope active dry yeast 2 big eggs that have been well beaten 3 accurately measured 1/2 cup unbleached all-purpose flour a quarter teaspoon of ground cinnamon 1/8 teaspoon (a hefty sprinkle) freshly grated nutmeg

For the Egg Wash:

1 egg, well beaten with 1 teaspoon water

For the Glaze:

half a cup of powdered sugar combined with 2 1/2 teaspoons of milk

How To Make Hot Cross Buns:

1. In a small mixing bowl, combine 1/2 cup raisins or craisins with 1 cup boiling hot water until well combined. Allow to sit for 10 minutes, then drain thoroughly and set aside. Pour 1/4 cup warm milk into a large mixing bowl along with 1/2 teaspoon sugar and 3/4 teaspoon yeast. Stir until well combined and smooth. Stir well and set aside at room temperature until bubbly and doubled in volume, about 30 minutes (10 min). To make the pudding, combine 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons softened butter, and half a teaspoon salt in a large mixing bowl (I use my KitchenAid mixer).

• 2 well-beaten eggs and the proofed yeast mixture should be added at this point.
• Mix in three and a half cups flour, one cup at a time, with the dough hook attachment, until a soft dough is formed.
• The dough will still stick to the bowl a little, but it will not stick to your fingers.
• 5.
• Cover with a tea towel and allow to rise for 1 1/2 hours or until doubled in volume in a warm, draft-free room (you can also proof in a warm 100°F oven).
• Turn the dough out onto a lightly floured surface and cut it in half.
• Roll the dough into balls and place them in a 9 x 13-inch baking pan that has been greased.
• Preheat your oven to 375 degrees Fahrenheit at this point.
• Remove the pan from the oven and set it aside to cool.
• When the buns are just warm (not hot), combine 1/2 cup powdered sugar and about 2 1/2 teaspoons milk in a small mixing bowl.

If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross shape onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

Hot Cross Buns Recipe

Preparation time: 3 hours Preparation time: 15 minutes Time allotted: 3 hours and 15 minutes Traditionally, Hot Cross Buns are sweet buns that are gently flavored with cinnamon and nutmeg, and studded with tart craisins or raisins. They were initially a Saxon practice, which later evolved into an Easter tradition to commemorate Good Friday and Easter Sunday. For any leftovers, you can either slice them in half and create a delicious French toast or just sauté them in butter in a pan and serve with your morning coffee- both options are delicious!

Medium level of ability Making it will cost you between $5 and $7.

Cuisine:American Course:Bread Calories:262 12 big buns are served.

• 3-hours of preparation time 15 minutes to prepare 3 hours and 15 minutes in total Traditionally, Hot Cross Buns are sweet buns that are mildly flavored with cinnamon and nutmeg, and studded with tart cranberries or raisins. To commemorate Good Friday, they started out as a Saxon custom that later evolved into an Easter custom. For any leftovers, you can either slice them in half and create a delicious French toast or just sauté them in butter in a pan and serve with your morning coffee- both are delicious options. It’s Natasha, from NatashasKitchen.com, and her kitchen. Expertise: Moderate Approximately $5-$7 in materials and labor to complete. Cross Buns (sometimes known as Hot Cross Buns) are a type of pastry that is popular in the United Kingdom and other countries. Cuisine:American Course:Bread Calories:262 12 huge buns (serves 12 people).

For the Egg Wash:

1. Mix together 1/2 cup raisins/craisins and 1 cup boiling hot water in a small mixing dish to make a paste. Allow to rest for 10 minutes, then drain well and set aside. 1/4 cup warm milk and 1/2 teaspoon sugar are combined in a large measuring cup, and 3/4 teaspoon yeast is sprinkled over the top. Wait until the mixture is bubbling and has doubled in volume (10 minutes) before serving. In a large mixing bowl (I use my KitchenAid mixer for this), add 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons melted butter, and 1/2 teaspoon salt until well combined. Stir until the butter is completely melted. 2 well-beaten eggs and the proofed yeast mixture should be added at this point. Add 1/4 teaspoon of cinnamon and a sprinkle of ground nutmeg and mix well. 3 1/2 cups flour should be added in 1 cup increments using the dough hook attachment until a soft dough is formed. Knead for 8-12 minutes at speed 2 or until the dough is smooth and elastic. Adding the drained raisins/cranberries (patting them dry with paper towels if they are still wet) and transferring the dough to a big buttered mixing basin, rotating it to bring the buttered side up, will make the dough cling to your fingers a bit more. Remove from the oven and set aside for 1 1/2 hours or until doubled in volume (you may also prove the dough in a warm 100°F oven). Turn out the dough onto a lightly floured surface and cut in half, then continue cutting the dough until you have 12 equal sized pieces. Roll the dough into balls and place them in a 9×13″ baking sheet that has been greased. To blow them up, cover them with a tea towel and leave them in a warm, draft-free room for 30 minutes
2. Preheat your oven to 375 degrees Fahrenheit at this point. Brush the tops of the muffins generously with egg wash and bake for 15-17 minutes, or until the tops are golden brown. Remove the pan from the oven and set it aside to cool. When the buns are barely warm (not hot), combine 1/2 cup powdered sugar and roughly 2 1/2 teaspoons milk in a small mixing bowl. If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross form onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

If you are kneading by hand, use a wooden spoon to stir the dough at step 4, then turn out onto a well-floured surface and knead for 8-12 minutes, using only enough flour to keep the dough from sticking to your fingers. Nutritional Values Recipe for Hot Cross Buns Caloric Content per Serving: 262, with 45 percent of the daily value coming from fat. The following are the nutritional values: *Fat5g8 percent Saturated Fat3g19 percent Cholesterol52 mg17 percent Sodium122 mg 5-percent Potassium (124 milligrams) Nutritional Information: 4 percent Carbohydrates46g15 percent Fiber 1g14 percent Sugar 14g16 percent Protein5g10 percent Vitamin A200IU 40% Vitamin C, 0 percent Calcium, 33 grams, 3 grams of iron, and 11 grams of vitamin C.

1. MY FAVORITE THINGS ARE.
2. This Cuisinart 9-inch nonstick cake pan * is also excellent for making rectangular cakes.
3. Knives of exceptional quality are required.
4. Professional 600 Series Stand Mixer in Red from KitchenAid

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Hot Cross Buns I

You are cordially invited to my kitchen. Natasha’s Kitchen is my personal blog, where I write about food and cooking (since 2009). As a team, my husband and I manage this site, which features only the best, family-approved, and time-tested recipes. Greetings and thank you for visiting. This is a wonderful opportunity for you. Natasha has written a number of other posts.

Most helpful critical review

They were a touch too hefty, but they were all devoured. More information can be found at

• 5star ratings received: 179
• 4star ratings received: 65 3star ratings: 13, 2star ratings: 6, and 1star ratings: 9.

I just finished making these buns, and they are delicious. The raisins were mixed in with the other ingredients because we didn’t have any currants in the house. It didn’t appear to damage anything, but it may have made the buns a deeper color. If you prefer entire raisins, don’t do this. A quick tip for making the frosting: place your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag and gently knead the bag until all of the ingredients are well combined. Once all of the ingredients are well combined, cut a tiny hole in one corner of the bag and squeeze to make the crosses.

Wow these buns were very delicious!

I did make some modifications because my go-to recipe was a little different, and you might want to give this a try as well: Add 1 teaspoon each vanilla essence and butter flavoring, 1/2 teaspoon allspice, 1 teaspoon each dried lemon and orange peel, and 3/4 cup mixed candied fruit to make a delicious dessert.

1. Our visitors were blown away by these and demanded the recipe!
2. Instead of using warm water and powdered milk, I used 3/4 cup of warm skim milk in place of the other ingredients.
3. It’s really simple!
4. After that, when the buns come out of the oven, brush them with a swwt glaze (sugar, water, gelatin, and spice).
5. YUM!
6. To the original recipe, I added 2/3 cup of candied fruit and 1 teaspoon of vanilla extract.
7. Enjoy!

The place has a great scent about it!

I created two separate dishes for Easter, and I am confident that they will be a smash when they are served tomorrow!

Making the dough in the bread machine is one of my favorite things to do.

Continue readingAdvertisement This is an excellent recipe.

Also, I didn’t use a breadmaker (just kneaded the dough for 5-10 minutes).

As an alternative to icing, I used a sweetdough cross to decorate it, which I felt to be more similar to the store-bought crosses.

Using an empty milkbag with a small hole cut in one corner, I piped the crosses onto the buns the second time I prepared them, which worked much better this time.

I also used raisons and found them to be satisfactory.

Upon researching this Easter delicacy, I discovered that I could make it in my bread machine, which was a wonderful surprise.

I would also add the currants/raisins and cinnamon at the same time as the rest of the ingredients, rather than waiting until the last minute.

If you desire a stronger flavor, you may increase the amount of allspice, vanilla, butter extract, and other ingredients used, as suggested by a previous reviewer.

The buns came out large and golden, just as in the photo.

I’ve been making this recipe for years and have received several requests for the recipe.

This frees up space on the system so that a second or third batch may be started!

YUMMY!

Traditional Hot Cross Buns

Preparation time: 25 minutes plus rising time 15 minutes in the oven

Makes

2-and-a-half dozen A traditional Easter morning meal of colorful hard boiled eggs and Mom’s hot cross buns was always a highlight of our family’s celebrations. When I host special brunches or buffets, I continue to offer these. Californian Barbara Jean Lull, from Fullerton, says: Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

• 2 tbsp. active dry yeast (1/4 oz. each)
• 2 cups warm whole milk (110° to 115°)
• 2 big eggs at room temperature 6 to 7 cups all-purpose flour
• 1 big egg yolk
• 2 tablespoons water
• 1 cup dried currants and 1/2 cup raisins
• 3 tablespoons melted butter
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 1/2 cups confectioners’ sugar
• 4 to 6 tablespoons whole milk
• 1 1/2 cups confectioners’ sugar

Directions

1. In a small mixing dish, combine the yeast and warm milk. In a large mixing bowl, whisk together the eggs, butter, sugar, salt, spices, yeast mixture, and 3 cups flour on a medium speed until smooth and well combined. Then, using just enough of the remaining flour to create a soft dough (dough will be sticky), fold in the currants and raisins. Turn the dough out onto a floured surface and knead for 6-8 minutes, or until it is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Dough should be punched down. Turn out onto a lightly floured surface and divide into 30 balls using your hands. Place 2 inches apart on baking pans that have been buttered. Location a clean kitchen towel over the dough and let it rest in a warm place until doubled in size, 30-45 minutes. Preheat the oven to 375 degrees. To make a cross on the top of each bun, use a sharp knife to cut it. In a separate dish, whisk together the egg yolk and water
2. Brush the mixture over the tops. Bake for 15-20 minutes, or until the top is lightly browned. Remove from pans and place on wire racks to cool for a few minutes. To make the icing, combine confectioners’ sugar and enough milk to get the proper consistency in a small mixing basin. On the top of each bun, pipe a cross with a pastry bag. Serve when still heated.

Nutrition Facts

1 bun has 171 calories, 3 grams of fat (2 grams of saturated fat), 28 milligrams of cholesterol, 145 milligrams of sodium, 31 grams of carbohydrates (12 grams of sugars, 1 gram of fiber), and 4 grams of protein.

Hot Cross Buns

Have you ever tried your hand at making hot cross buns? These yeast rolls, which are soft and somewhat sweet with spices and currants and sometimes candied citron, are a beloved Easter ritual. Good Friday, the Friday before Easter Sunday, is traditionally the day on which the buns are served. The buns are marked with a cross on top (thus the name), which represents a crucifix.

Video: How to Make Hot Cross Buns

Traditional hot cross buns are an ancient English tradition that dates back to the Saxons, who adorned buns with a cross in honor of the goddess Eostre, the goddess of light, whose festival day was subsequently designated as Easter. The idea for this recipe was sparked by a childhood rhyme, and Garrett McCord and I worked together over a period of many weeks to develop the greatest hot cross bun recipe we could come up with. It was astonishing how poorly our initial tries turned out—they were dry, hard, and harsh.

Elise Bauer is a woman who works in the fashion industry.

The Trick to the Best Hot Cross Buns?

Traditional hot cross buns are an ancient English tradition that dates back to the Saxons, who adorned buns with a cross in honor of the goddess Eostre, the goddess of light, whose feast day was subsequently designated as Easter. Garrett McCord and I came together over the course of many weeks to attempt to come up with the finest hot cross buns recipe we could come up with, which was inspired by a nursery tale. Our initial tries were very poor, being dry, hard, and harsh on the hands and fingers.

Elise Bauer is a young woman who has a passion for fashion and beauty.

What Do Hot Cross Buns Taste Like?

They are gently sweet, and they are made with ground spices, grated orange zest, and currants, among other ingredients.

Warm and spiced with a hint of citrus, they have a distinct flavor. The sugar crosses that have been piped on top provide yet another delightful touch.

Making the Cross on Top of Hot Cross Buns

There are three different ways to form the cross on the top of the buns:

1. After the buns have been baked, pipe frosting onto them. You may use royal icing or a mixture of powdered sugar and milk to decorate your cake. Making a paste of flour and water, or preparing a short pastry dough with flour and butter, and piping it on the tops of the buns before baking them are options. Before putting the buns in the oven, carve a cross into the tops of them with a sharp knife, making it pretty deep. Despite baking a little flatter, the buns will retain the cross-like shape after they are finished baking. There is no need for frosting or piping.

After the buns have been baked, pipe the frosting on top of them. In addition, you may make your own frosting out of powdered sugar and milk, which is delicious. To decorate the buns before baking, prepare a paste of flour and water, or make a short pastry dough with flour and butter and pipe it across the top of the buns before baking Prepare the buns by cutting a cross into the tops of them with a sharp knife before placing them in the oven to bake. Despite baking a little flatter, the buns will retain the cross-like shape when they are finished.

Make-Ahead Hot Cross Buns

The best way to enjoy these hot cross buns is to eat them right out of the oven. However, you may prepare the buns ahead of time and let them rise in the refrigerator overnight before baking them the next day, if you like. Alternatively, you can prepare the dough through the first rise, refrigerate the dough overnight, and then form and bake the buns the following morning. These buns keep nicely in the freezer. Allow the buns to cool fully after baking them, but do not pipe the cross on top of them until they are absolutely cool.

Allow to thaw on the counter overnight.

Allow it cool completely before piping the crosses on top before serving.

Looking for More Easter Treats?

• Carrot Cake, Hummingbird Cake, Parker House Rolls, Lemon Meringue Pie, and Coconut Macaroons are some of the desserts available.

For those of you who are short on time and are unable to get the eggs to room temperature, simply place them in a bowl of warm water for a few minutes to remove any cold before using. To make this recipe, you can use any combination of ground spices (such as ground cinnamon and mace), but make sure that the total amount of ground spices used is at least 2 teaspoons.

• A (1/4-ounce) box of active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm milk
• 1/4 cup + 1 teaspoon sugar
• 3 tablespoons butter 1/4 to 3 1/2 cups all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 2 large eggs, room temperature
• 3/4 cup currants (can substitute half of the currants with chopped candied citrus peel)
• 2 teaspoons grated orange zest
• 1/4 teaspoon salt

To make the glaze, use the following ingredients: In order to make the icing

1. Proof the yeast before using it. 1/4 cup of the warmed milk and one teaspoon of sugar are combined in a mixing dish to form a paste. Sprinkle the yeast over the milk and allow it to sit for 5-10 minutes, or until it begins to bubble. Elise Bauer prepares the dry ingredients by whisking them together. 3 cups of the flour (reserving the remaining flour for a subsequent stage) the salt, spices, and 1/4 cup of sugar are briskly whisked together in a large mixing basin or the mixing bowl of an electric mixer. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is in charge of the dough. Make a well in the flour and pour in the frothy yeast, softened butter, eggs, and the remaining milk. Stir until everything is thoroughly combined. Mix the ingredients together with a wooden spoon or the paddle attachment of your mixer until they are thoroughly combined. The texture of the mixture should be shaggy and sticky. Combine the currants, candied peel, and orange zest in a large mixing bowl. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Elise Bauer: Knead the dough, adding extra flour if necessary, until smooth and elastic. Switch to the dough hook attachment on a stand mixer and begin kneading on low speed if you are using a stand mixer. (If you don’t have a mixer, you may knead the dough by hand.) Sprinkle in extra flour, a tablespoon at a time, kneading after each addition, until the flour is still somewhat sticky but is no longer entirely adhering to your fingers when you work with it, about 10 minutes total. Overall, the kneading time should be around 7 minutes in a mixer or 10 minutes by hand. Allow for a two-hour resting period for the size to double (first rise) Using the bowl, form a ball of dough and wrap it tightly in plastic wrap. Allow the dough to rise for 2 hours at room temperature (or in a warm area) until it has more than doubled in size, covered. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is in charge of shaping the buns. Softly press down on the dough to allow it to be gently compressed. Roll the dough ball into a log form and cut it into two half using a sharp knife. Place one half of the dough back in the bowl while you work on the other half of the dough. Take the half of the dough that you are currently working with and divide it into eight equal pieces. Take the separate pieces and flatten them into mounds on a prepared baking sheet, spacing them 1 1/2 inches away from one another. Cover with plastic wrap and then divide the remaining dough into 8 equal pieces and arrange them in mounds on a baking sheet, covering with plastic wrap once more. Repeat with the remaining dough. Elise Bauer
2. Set aside for 30-40 minutes (second rise) Continue to let the dough mounds to rise at room temperature (or in a warm area) until they have doubled in size, about 30-40 minutes more. Bake at 400°F for 15 minutes, brushing with egg wash. Elise Bauer Prepare egg wash by whisking together one egg and one tablespoon of milk in a small mixing bowl until smooth. The tops of the buns can be scored with a knife to create a cross design if you so want. When cutting the design, you’ll want to make pretty deep cuts so that the pattern is visible when they’re finished. Brush the egg wash over the dough mounds with a pasty brush to seal in the moisture. When they are cooked, the egg wash will give them a gleaming aspect. Elise Bauer’s recipe: bake and let cool Place the buns on the center rack of a preheated 400°F oven and bake for 10-12 minutes, or until they are lightly browned. Remove the buns from the oven and allow them to rest on the pan for a few minutes before transferring them to a wire rack to cool completely.Elise Bauer Elise Bauer’s recipe calls for making and piping icing in a cross design on buns. Wait until the buns have cooled completely before painting a cross on the top of them (or the frosting will run). In a separate bowl, whisk together the milk and powdered sugar. Continue to add powdered sugar until the mixture has a thick consistency. Place in a sandwich bag made of plastic. Snip a little bit off the corner of the bag and use it to pipe two lines of frosting across each bun to form a cross pattern on the top of each bun. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
203	Calories
5g	Fat
35g	Carbs
6g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 16
Amount per serving
Calories	203
% Daily Value*
Total Fat5g	6%
Saturated Fat 2g	12%
Cholesterol44mg	15%
Sodium155mg	7%
Total Carbohydrate35g	13%
Dietary Fiber 2g	9%
Total Sugars 12g
Protein6g
Vitamin C 1mg	4%
Calcium 35mg	3%
Iron 2mg	10%
Potassium 162mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Easy Hot Cross Buns

1. Prepare a 10″ square pan or a 9″ x 13″ pan by lightly greasing it. Prepare by mixing together the rum or apple juice with the dried fruit and raisins in a microwave-safe dish and heating it quickly until the fruit and liquid are extremely warm and the plastic wrap begins to “shrink wrap” itself over the top of the bowl. Serve immediately. Remove from the oven and allow it cool to room temperature. Nota bene: If you are concerned about using plastic wrap in your microwave, simply cover the bowl with a glass lid instead. Keep the fruit apart from the rest of the ingredients. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Combine all of the remaining dough ingredients in a large mixing bowl (including the eggs and the egg yolk from the separated egg). Combine all ingredients and knead until the dough is soft and elastic, either by hand or with an electric mixer. It will be extremely loose and will adhere to the bottom of the bowl as well as your hands as you work with it (greasing your hands helps). Add in the cooled fruit and any remaining liquid that hasn’t been absorbed
2. Allow the dough to rise for 1 hour under cover. Even while it may not double in size, it should blow out in size. Divide the dough into billiard ball-sized pieces, each weighing approximately 3 3/4 ounces. A generous muffin scoop (about 1/3 cup) yields approximately the proper amount of batter. You’ll have enough dough to create 12 to 14 buns. Round them into balls with your greased hands once they have been oiled. Place them in the pan that has been prepared. Allow the buns to rise for 1 hour, or until they have puffed up and are touching one another in the pan, before removing them from the oven. Preheat the oven to 375 degrees Fahrenheit while the dough is rising. Brush the buns with the egg white and milk mixture that was set up earlier. The buns should be baked for 20 minutes, or until they are golden brown. As soon as you take them out of their baking pan (they should come out in one huge piece), gently transfer them to a cooling rack and allow them to cool completely
3. Once the buns have been allowed to cool fully, pipe the icing on top of each one in a cross form to finish them off.

Tips from our Bakers

• Interested in making these buns a day or two ahead of time? If you want to make yeast rolls that are more soft and last longer, try using the Tangzhong technique, which is a Japanese approach for doing so. To begin, measure out the flour and milk that you will be using in the recipe and set them aside. Take 3 tablespoons of the measured flour and 1/2 cup of the measured milk and combine them in a saucepan over medium-high heat until the flour is completely dissolved. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Toss the heated mixture into a large mixing basin and set it aside to cool to lukewarm before mixing it in with the remaining flour, milk, and additional dough ingredients. Follow the directions for making the recipe. Your final hot cross buns should remain soft and fresh for many days if they are well-wrapped and stored at room temperature.

These Fluffy Hot Cross Buns Will Disappear In Seconds On Easter

Make these buns a day or two ahead of time to save time. To make yeast rolls more softer and more shelf-stable, use the tangzhong technique, which is a Japanese technique. To begin, measure out the flour and milk that you will be using in the recipe and set aside. To make the batter, combine 3 tablespoons of the measured flour and 1/2 cup of the measured milk in a saucepan over medium-high heat until the flour is completely incorporated. It will take around 1 1/2 to 2 1/2 minutes to cook the mixture while continually whisking until it thickens and becomes a thick slurry.

Let it cool to lukewarm before mixing it in. Follow the directions for making the dish. Your final hot cross buns should remain soft and fresh for many days if they are well-wrapped and kept at room temperature.

1. In a medium-sized mixing basin, whisk together the milk, yeast, and a sprinkle of sugar. Allow it settle for about 20 minutes, stirring occasionally, until frothy. In a separate bowl, whisk together the butter, egg yolk, and vanilla extract. In a large mixing basin, combine the flour, the remaining sugar, the salt, the cinnamon, and the nutmeg. Toss the yeast mixture into the center of the flour mixture and stir until well-combined. Continue to stir the ingredients with a wooden spoon until it forms a thick, shaggy dough. Add in the currants and mix well. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is soft and elastic in texture. Using your hands, form the dough into a big ball
2. Grease the interior of a large mixing bowl with butter and place the dough in the basin to rise. Leave covered with plastic wrap at room temperature for 112 hours, or until the dough has doubled in size. When the dough is ready to be formed into rolls, grease a 9″ x 13″ baking sheet with cooking spray. Turn the dough out onto a lightly floured surface and pat it into a big rectangle with your fingers. With a sharp knife or pizza wheel, divide the dough into 12 sections
3. Shape each piece into a roll, tucking the edges under, and drop each roll seam side down onto the butter pan. Cover the rolls with plastic wrap and set them aside in a warm area until they have doubled in size, about 45 minutes. Preheat the oven to 375° after the second rise. Egg wash should be applied to the tops of the buns. Bake for 22 to 25 minutes, or until the top is brown and fluffy. Make the glaze by following these steps: Combine powdered sugar, milk, and lemon zest in a large mixing bowl until smooth. Toss the mixture into a medium-sized sealed plastic bag, cutting just above the corner of the bag to allow air to escape. Each bun should be topped with a thick cross shape piped on top. Warm or at room temperature are both acceptable serving temperatures.

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Easy hot cross buns

• Strong white bread flour
• 12 teaspoon salt
• 2 teaspoons mixed spice
• 50 grams caster sugar
• 50 grams butter, sliced into cubes
• 200 grams mixed dried fruit
• 7 grams easy-blend dry yeast
• 200 milliliter milk
• 2 eggs
• 500 grams strong white bread flour

For the crossesglaze

• 3 tablespoons plain flour
• Honey or golden syrup for sprinkling on top

Method

• FIRST STEP: Sift the flour into a large mixing basin and toss in the salt, mixed spice, and sugar
• STEP 2Apply the butter by rubbing it in with your fingertips. Stir in the dry fruit until well combined, then sprinkle in the yeast and mix well. Gently heat the milk until it is steaming hot, but still cold enough to dip your finger into for a few seconds at a time. In a separate bowl, beat the eggs and then pour into the dry ingredients
• STEP 3 Using a blunt knife, combine the ingredients to form a wet dough, and set aside for 5 minutes to soak. Remove the dough from the bowl and divide it into eight equal pieces
• STEP 4On a floured board, roll out the dough and shape it into buns. Bake for 30 minutes at 350°F on a baking sheet, covered loosely with cling film, and then reduced in size by half at room temperature. Depending on how warm the room is, this will take 45 minutes to 1 hour 15 minutes. Preheat the oven to 220°C/fan 200°C/gas 7 after the buns have risen to the appropriate temperature. To produce a paste, combine the flour and 2 tablespoons water in a mixing bowl. Fill a plastic food bag with the mixture and snip a slit in one of the corners. STEP 6: Pipe crosses on top of each bun
• Bake for 12-15 minutes, or until risen and brown in colour. Remove any extra cross mixture from the buns and then brush them with honey or golden syrup all over to finish them off. The buns will hold their freshness for up to a day. After that, they are best served toasted and accompanied with butter.

Recipe from the April 2009 issue of Good Food magazine.

Hot Cross Buns

Absolutely nothing beats the fragrance of freshly baked Hot Cross Buns drifting through your home. Warm bread combined with spicy spices equals nirvana! The greatest thing is that they are much simpler to prepare than you may imagine and taste just as good, if not better, than the cookies you buy at the bakery. You will never go back to store-bought food again!

HOT CROSS BUNS

Hot cross buns are a must-have for every Easter celebration. This is especially true when you have an easy-to-follow recipe that allows you to select between using a mixer or mixing by hand. From the proving of the dough to the piping of the crosses to the rising of the buns in the oven to the beautiful, sticky glaze, everything is done with care. Every single component of this dish will make you feel accomplished in your kitchen. When you take these out of the oven, you’ll be beaming with pride!

THE ESSENTIALS TO MAKING HOT CROSS BUNS

YEAST You may use any sort of yeast to create homemade hot cross buns, including fast rise, instant, and dry. Two 7g (1/4-oz) packets, or approximately 2 1/4 teaspoons each (a total of 15 tablespoons), should enough. Even though quick or rapid rise yeast does not require activation before to use, we nevertheless do it out of habit in order to ensure that the bread will rise properly. It’s a terrific method to make sure it’s working before you use it for something important. If the yeast does not foam, it should be discarded.

1. MILKM Take care to ensure that your milk is warm to the touch without burning your finger (the temperature should be 110 degrees Fahrenheit or 45 degrees Celsius).
2. Full-fat, 2 percent-fat, or skim milk are all acceptable options.
3. Touching it should be a pleasant experience.
4. FLOORBread flour is lighter and softer than conventional white flour when compared to other types of flour.

HOW TO ACTIVATE YEAST

To activate the yeast, combine it with the milk and 2 tablespoons of sugar in a small dish.

Set aside for 3-5 minutes, or until the mixture is foamy on top.

START YOUR DOUGH

While the yeast is active, prepare the dry ingredients by combining them in a large mixing basin. Make a well in the center of the bowl and pour in the yeast and the other wet ingredients. FOR THE STAND MIXER (which is quicker, easier, and requires less effort): Mix on low speed setting 2 for approximately 5 minutes, or until a smooth, elastic dough develops. Extra flour should only be used if necessary, and should be added 1 tablespoon at a time until the dough JUST pulls away from the sides of the basin (not too sticky).

The stickier the dough is, the softer the hot cross buns will be after they are baked.

While mixing, the dough should begin to pull away from the edges of the bowl, but it should still be soft and slightly sticky in texture.

They will not rise as much and may turn out to be hard buns when baked.

THE FIRST RISE

As soon as the dough is smooth and elastic, place it in the same mixing bowl that you used to make it and lightly oil the surface of it. Use plastic wrap and a dry tea towel to efficiently produce warmth and humidity in the environment. Leave in a warm location to prove for 1-2 hours, or until the dough has doubled in volume. If you’ve been cooking, you may place it next to a heated oven or stove, or near a window with plenty of natural light streaming in.

SHAPE

Dividing the dough into 12 equal pieces is a good idea. Yes, we carefully weighed each piece to ensure that your buns were all the same size before they were baked! Each item should weigh around 4 oz. (116-119 grams) on average. Each component should be rolled into a ball. A smooth round dome should be formed by holding a piece in your hand, stretching both sides down while raising the centre upwards to form a smooth round dome, then shaping into a ball and placing them equally spread out onto a lined baking pan Make sure your baking pan is deep enough to accommodate the rising of your buns in the oven.

THE SECOND RISE

Cover loosely with plastic wrap and let aside until they have doubled in size a second time, about 30 minutes longer.

CROSSES

You’ll need a mixture of water, flour, and pure vanilla essence to make this recipe. It should have the consistency of thick pancake batter; it should be runny enough to pipe or squeeze out of a ziplock bag, but thick enough to keep its shape when baking.

BAKE

30 minutes or until the buns are a rich golden brown color, depending on how big your buns are. Simply smelling it will send you into a tailspin! HOLD ON ONE MINUTE LONGER! There isn’t much time left!

GLAZE

A sticky, glossy coating on Hot Cross Buns brings the flavor to a climax!

You may use jam (apricot is the greatest flavor), marmalade, honey, maple syrup, golden syrup, agave nectar, rice malt syrup, or any sweetener you have on hand to make this recipe a success. Just combine with a couple of tablespoons of hot water and you’re done!

TIPS TO MAKE THE BEST HOT CROSS BUNS!

Check to verify that your yeast has not expired! If it has been a while since you last used it, you should put it through its paces. In a small mixing dish, combine 1/4 teaspoon yeast with a couple tablespoons warm water and a touch of sugar. Allow for 5 minutes of resting time in a warm, draft-free environment. It should begin to froth within a couple of minutes of mixing the ingredients. Flour. To attain the appropriate consistency, start with 4 1/2 cups as a starting point. It’s far easier to add more than it is to correct a dough that’s already dried up.

1. Then, only add extra tablespoons at a time if necessary to keep it from becoming too sticky.
2. Less is more in this case!
3. You’re looking for something soft and stretchy!
4. THAT IS THE MAGIC KEY!
5. TIPSBe careful to allow them to cool for at least 30 minutes after they have been taken out of the oven before serving.
6. Warming day-old buns in the microwave for 15 seconds will soften them and make them more moist.
7. You may pair these delicious treats with whipped coffee (similar to a creamy Frappe), hot chocolate, or a lovely big glass of milk.

MORE BREAD RECIPES

Banana Bread with Chocolate Chips is a delicious treat. Dinner Rolls that are simple to make Cinnamon Rolls with a Soft Center Hot Cross Buns with Chocolate Chips Carrot Cake is a delicious dessert.

BUNS

• Half-ounce or 14 grams (just over 1 tablespoon) dry instant or rapid rise yeast
• 2 packets dry instant or rapid rise yeast
• 1 1/2 cups warm milk (12.66 fl. oz. or 375 mL)
• 3/4 cup superfine sugar (or caster sugar), divided (4.5-oz. or 130 grams)
• 4 1/2 cups bread flour or plain/all purpose flour (22.7-oz. or 645 grams) PLUS up to 1/4 cup extra if needed
• 1 1/2 cups superfine sugar (or caster sugar), divided (4.5-oz. or 130 grams)
• 1 1/2 cups warm milk (12.66 fl. 2 teaspoons all spice, or mixed spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sultanas (5.4 ounces or 155 grams)
• The zest of an orange, or 2 tablespoons mixed peel
• 2 teaspoons all spice, or mixed spice 1 big egg, at room temperature
• 1/4 cup butter, melted and gently chilled (2.1 ounces or 60 grams)
• 1 large egg, at room temperature

CROSSES

• Half-ounce or 14 grams (a little more than 1 tablespoon) dry, instant, or fast rise yeast
• A half-cup warm milk (12.66 oz or 375 mL)
• 3/4 cup superfine sugar (or caster sugar), divided (4.5 oz or 130 grams)
• 4 1/2 cups bread flour or plain/all purpose flour (22.7 oz or 645 grams) PLUS up to 1/4 cup extra if needed
• A half-cup superfine sugar (or caster sugar), divided (4.5 oz or 130 grams)
• A half-cup superfine sugar (or caster sugar), divided (4.5 2 teaspoons all spice, or mixed spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sultanas (5.4 oz. or 155 grams)
• The zest of an orange, or 2 tablespoons mixed peel
• 2 teaspoons all spice, or mixed spice 1/2cupbutter, melted and gently cooled (2.1-ounces or 60 grams)
• 1 big egg, at room temperature

GLAZE

• Half-ounce or 14 grams (slightly over 1 tablespoon) dry instant or fast rise yeast
• 2 packets dry instant or rapid rise yeast 1 1/2 cups warm milk (12.66 fl. oz. or 375 mL)
• 3/4 cup superfine sugar (or caster sugar), divided (4.5-oz. or 130 grams)
• 4 1/2 cups bread flour or plain/all purpose flour (22.7-oz. or 645 grams) PLUS up to 1/4 cup extra if necessary
• 1 1/2 cups superfine sugar (or caster sugar), divided (4.5-oz. or 130 grams)
• 1 1/2 cups warm milk (12.66 fl. 2 teaspoons all spice, or mixed spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sultanas (5.4 ounces or 155 grams)
• The zest of an orange, or 2 tablespoons mixed peel
• 1 big egg, at room temperature
• 1/4 cup melted butter, gently chilled (2.1 ounces or 60 grams)

• 2 packets dry, instant, or quick rise yeast, 1/2-ounce or 14 grams (slightly over 1 tablespoon)
• 1 1/2 cups warm milk (12.66 fl. oz. or 375 mL)
• 3/4 cup superfine sugar (or caster sugar), divided (4.5-oz. or 130 grams)
• 4 1/2 cups bread flour or plain/all purpose flour (22.7-oz. or 645 grams) PLUS up to 1/4 cup more if necessary
• 2 teaspoons all spice, or mixed spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sultanas (5.4 oz. or 155 grams)
• The zest of an orange, or 2 tablespoons mixed peel
• 1 big egg, at room temperature
• 1/4 cup butter, melted and gently chilled (2.1 ounces or 60 grams)

FIRST RISE

• Using the same mixing bowl that you used earlier, lightly oil it. Place the dough in the bowl and cover it with plastic cling wrap before placing a dry tea towel over the top. Leave in a warm location to proof for 1-2 hours, or until the dough has doubled in volume

SHAPE INTO BUNS

• Line a deep 9 x 13-inch (31cm x 23cm) baking pan with baking paper and set aside. You want a piece that is long enough to allow for a tiny overhang, which will make lifting the finished product simpler once cooked. Remove the dough from the cling wrap and punch it down with your fist to deflate it and knock the air out of it. Transfer the dough to a clean, lightly floured work surface
• Knead the dough for another minute or two to remove any lingering air pockets from the dough. Using your hands, form a log of dough and cut it into 12 equal pieces (each piece should weigh about 4-oz. or 116-119 grams). Simply wrap each piece of meat into a ball and place it on the tray in rows of three by four, equally spacing them apart.

SECOND RISE

• Prepare all of the ovens by preheating them to 350°F (180°C). Placing a dry tea towel over the top of the tray and placing it in a warm area for a further 30 minutes, or until the tray has doubled in size, will help the dough rise.

CROSSES

• Flour and water should be mixed together to form a thick-ish paste (similar to thick pancake batter, as seen in photographs in this post)
• Take a sandwich-sized ziplock bag and put it in it. Snip the corner to get a 3mm hole measurement (0.1-inch). Fill the bag with the paste, gently pressing out any air, and SEAL the top. (First, make sure the hole is large enough by squeezing out some paste into a basin. If you’re able to draw a little straight line, you’ll be ready to start putting your crosses together. At this stage, you may adjust the consistency of the paste by adding a little more water if necessary)
• Remove the cling wrap from the buns and carefully pipe crosses onto them. You want some paste to fall inside and embrace each roll/crevice so that the crosses don’t shatter once they bake and rise up)

BAKE

• Place the buns in the preheated oven and bake for 22-25 minutes, or until the tops are a rich, golden brown color on the top.

GLAZE

• Place the buns on a wire cooling rack to cool. In a small mixing bowl, combine the jam (or honey) and the boiling water. Allow the buns to cool completely after brushing them with glaze. Allow the dish to cool until it is just warm to the touch before serving. Slice open your sticky hot cross bun and smear it with butter (if desired) before serving

YEAST This recipe may be made with any type of yeast, including dried, quick, and fast rise. Two 7g (1/4-oz) packets, or approximately 2 1/4 teaspoons each (a total of 15 tablespoons), should enough. Despite the fact that quick or rapid rise yeast does not require activation before to use, we nonetheless do it out of habit in order to ensure that the bread will rise. It’s a terrific method to make sure it’s working before you use it for something important. If the yeast does not foam, it should be discarded.

• MILK To avoid burning your finger, make sure your milk is warm to the touch but not hot (the temperature should be 110 degrees Fahrenheit or 45 degrees Celsius).
• Full-fat, 2 percent-fat, or skim milk are all acceptable options.
• Touching it should be a pleasant experience.
• FLOUR When compared to conventional white flour, bread flour is lighter and softer in texture.
• TIPS: If you have cinnamon buns that are a day or two old, reheat them in the microwave for 15 seconds to make them tender.

Alternatively, split them in half and roast them for 3-4 minutes under the broiler. 338 calories|63 grams of carbohydrates|8 grams of protein|6 grams of fat|3 grams of saturated fat|2 grams of fiber|22 grams of sugar

Hot Cross Buns Are a Classic Springtime Treat

Enjoy this delectable Good Friday tradition! Hand deliver these to your pals as a special Easter gift this year. The Pioneer Woman is a historical figure who lived in the United States during the early nineteenth century. In my mind, Hot Cross Buns are as connected with Good Friday as running across town to get Easter Egg dye and synthetic blue grass is with the holiday itself. When it comes to Hot Cross Buns, which date back to the old country, there is a lot of folklore and lore to be found.

Others believed that hanging one Hot Cross Bun in the kitchen signified that all yeast products in the next year would rise successfully, and this was a belief shared by some bakers.

Friends who exchange Hot Cross Buns on the occasion of Easter are reported to have remained friends for the rest of their lives.

The distinction is a little hazy.

They were something my mother used to make, and now I do as well.

‘Scald’ is a term that refers to heating anything almost to the point of boiling it, but turning off the heat before it boils.

You want it to be really warm, but not too hot to the touch, at the end.

FYI: One package of yeast is 2 1/4 teaspoons of yeast.

OK?

After that, pour in some flour.

If you haven’t already noticed, this is my tried-and-true cinnamon roll dough recipe.

When everything is put together.

During that time period, exciting things will take place.

Yeasty stuff, to be precise.

Some baking powder, perhaps.

In addition to salt.

Simply bring everything together.

In this stage, you may take a break and come back later if necessary; simply cover it with a tea towel until you require it again.

Alternatively, you could simply bake some hot cross buns.

In a small mixing dish, combine the sugar and the cinnamon.

Now all you have to do is gently dust your surface.

Sprinkle a teaspoon or so of the sugar mixture on top of the cake.

Once you’ve done so, fold the dough in half so that the sugar/cinnamon raisins are completely enclosed.

Sprinkle the sugar/cinnamon on top.

And then fold the dough in on itself once more.

Something tells me that it isn’t the case.) Pull off golf ball (or ping pong ball) sized pieces of dough from the rest of the dough.

I’m quite scientific in my use of words, don’t you think?

The griddle in my kitchen gets fairly hot, so I switch it off and throw a couple of towels on top of it to keep it from becoming too cold.

There are tea towels wherever you look.

Mix 1 egg white with a splash of milk, then whisk the mixture together thoroughly with a fork once the rolls have risen.

If you make any snarky remarks about the state of my brush, I’ll take a swing at you.

Simply place the rolls on a baking sheet in a preheated 400 degree oven, on a rack that is approximately halfway up the oven.

Preheat the oven to 350°F and bake until the cookies are golden brown.

Oh!

To make a cross in the surface of each roll after they have raised but before you brush on the glaze, use a very sharp knife to carve a cross in the surface of each roll after they have risen.

However, I prefer to leave things in a nice and orderly state.

While you’re preparing the frosting, set the rolls aside to cool fully on a cooling rack.

Perfection!

Add enough powdered sugar to make a very thick, smooth, and white frosting by gradually increasing the speed of the mixer.

Due to the fact that the powdered sugar has a propensity to attach to the sides of the bowl, this results in a bit of a muddle.

In addition, the milk is beneficial.

You could go through the full pastry bag and hunt in your drawer trying to locate the ideal Ateco tip thing.

Alternatively, you might take the easy way out and accept that instances like these are the reason God created Ziploc bags.

Simply cut off the corner with a pair of sharp scissors and start piping!

The frosting will spread and dissolve if there is any warmth at all.

Pretty!

The Pioneer Woman is a historical figure who lived in the United States during the early nineteenth century.

Keeping out of trouble is a great Easter tradition, and it will keep you out of trouble this year.

I’m simply putting it out there.

Love, Woman who was a trailblazer This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

You may be able to discover further information on this and other related items at the website piano.io.