Cinnamon Hot Cross Buns Recipes

EASTER HOT CROSS BUNS

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

HOT CROSS BUNS

Steps:

• Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
• Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
• With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
• Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
• Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
• Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
• Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
• Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners sugar, and lemon juice. Pipe or spoon glaze in cross shape over buns, and serve.

HOT CROSS CINNAMON BUNS

Steps:

• Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add 25g butter, swirling until it has melted and the milk has cooled slightly.
• Mix 500g flour, 1 tsp cinnamon, the caster sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and one of the beaten eggs, then combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins - the dough should bounce back when pressed with your finger. Transfer to an oiled bowl, cover with a tea towel and leave to rise for 2 hrs or until doubled in size.
• While the dough rises, make your cinnamon butter. Mash the remaining butter and cinnamon with the light brown sugar.
• Dust your largest baking tray with flour. Tip the dough onto the work surface and knead again to knock out any air bubbles. Roll the dough to a rectangle roughly 30 x 40cm. Spread the cinnamon butter over the dough, covering the whole surface. Scatter over the dried fruit. From one of the longer edges, roll up the dough into a tight sausage shape. Use a sharp knife to cut the dough into 12 equal-sized pieces. Arrange them on the tray, leaving a small gap between each one and making sure the open end of the scroll is facing inwards to prevent them springing open as they cook. Cover loosely and leave somewhere warm to prove for 1 hr or until almost doubled in size - the buns should be just touching.
• Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining 140g flour with enough water to make a thick, smooth paste, then transfer to a piping bag fitted with a small round nozzle (or use a sandwich bag with a corner snipped off ). Use the paste to pipe crosses over the buns, then bake for 25 mins until deep golden brown and cooked through.
• Leave to cool for 10 mins on the tray. Meanwhile, mix the cream cheese and icing sugar, then brush the mixture over the warm buns. If you have any excess, you can serve this on the side for spreading over. Eat the buns warm from the oven or leave to cool. Will keep for up to two days in an airtight container.

HOT CROSS BUNS

Steps:

• Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm - you should be able to dip your finger in without scalding it.
• Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
• Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
• Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
• Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
• Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
• Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
• Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
• Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
• Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
• Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
• Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
• Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
• Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
• Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
• Slice open the sticky hot cross buns, spread with a little butter and serve - delicious

CINNAMON HOT CROSS BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes., Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun.