Bisquickhotcrossbuns Recipes

BISQUICK HOT CROSS BUNS

Steps:

• Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix.
• Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.
• Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute.
• Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour.
• Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns.
• Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water.
• EASTER BRUNCH.
• Fresh Fruit Cup.
• Chive Scrambled Eggs.
• Broiled Tomatoes.
• Hot Cross Buns.
• Coffee/Milk.
• Betty Crocker's Bisquick Cookbook.

HOT CROSS BUNS

Steps:

• Combine rolls and press or roll to flatten.
• Combine sugar and spices in a bowl.
• Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins.
• Fold dough over on itself and flatten again.
• Repeat the sugar and cranberries process and fold over again.
• Repeat one more time.
• Knead the dough as necessary to completely incorporate the added ingredients.
• If dough becomes too sticky, sprinkle lightly with flour.
• Shape into a log and cut into 12 equal pieces.
• Shape each piece into a ball and place on a sprayed baking sheet.
• Cover with sprayed plastic wrap and let rise until almost double in size.
• Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
• Let cool.
• Mix ingredients for frosting and frost rolls.

HOT CROSS BUNS

Steps:

• Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
• Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
• Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
• Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.

HOT CROSS BUNS

Steps:

• Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
• In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
• Sift 6 cups of flour into separate bowl.
• Mix 3 cups of flour into the yeast mixture, mix till smooth.
• Add Raisins.
• Add shortening, sugar and egg mixture.
• Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
• Knead in remaining cups of flour till dough is smooth.
• Place in greased bowl and allow to rise until double in size.
• Form buns then using clean scissors snip a cross into the tops of each bun.
• Beat egg yolk and water together and brush over tops of each bun.
• Bake at 400 for 15-20 minutes.
• When cooked and cooled use piping bag and form cross with your favorite white icing.

HOT CROSS BUNS

Steps:

• Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
• Heat milk to boiling in a small saucepan over medium-high heat.
• Remove from heat and add the butter.
• Stir until the butter is melted.
• Stir in the eggs.
• Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
• Mix in the raisins, almonds, and candied fruits.
• Cover with plastic wrap and let rise for 1 hour.
• Cover a baking sheet with parchment paper.
• Turn the dough out onto an oiled surface.
• Dust the dough with flour and knead to express air bubbles.
• Divide the dough into 16 equal parts.
• Shape each into a round ball.
• Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
• Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
• Preheat the oven to 400 F.
• Brush the tops of the buns with the egg glaze.
• Slash a cross in the center of each bun with a sharp knife.
• Bake for 10 to 12 minutes, until golden.
• While the buns bake, mix the icing ingredients in a small bowl.
• Place the icing into a pastry bag with a small tip.
• Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
• Pipe the icing into the shape of a cross on top of each bun.
• Serve warm.
• Makes 16 buns.
• Beatrice Ojakangas.
• The Great Holiday Baking Book.

TRADITIONAL HOT CROSS BUNS

Steps:

• In a mixing bowl, dissolve yeast in water.
• Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
• Add eggs, one at a time, beating well after each.
• Stir in the currants, raisins and enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; shape into 30 balls.
• Place on greased baking sheets.
• Cut a cross on top of each roll with a sharp knife.
• Cover and let rise until doubled, about 30 minutes.
• Beat water and egg yolk; brush over rolls.
• Bake at 375 degrees for 12-15 minutes.
• Cool on wire racks.
• For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.