Hot Cross Buns Ii Recipes

HOT CROSS BUNS I

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.

HOT CROSS BUNS II

Steps:

• In a small bowl, sprinkle the yeast over half the warm milk. Let stand until creamy, about 15 minutes.
• In another bowl, mix two eggs and butter into the remaining warm milk.
• Place the whole wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a well in the center and put in the yeast mixture, butter and egg mixture, and honey. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the crosses for the buns: Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and cut in thin strips, set aside.
• Deflate the dough and turn it out onto a lightly floured surface. Divide into 16 equal pieces and form into round buns. Place them on lightly greased baking sheets
• Hanging the prepared strips of dough over the buns loosely so that they touch the baking sheets on each side. This allows for the expansion of the buns. Preheat oven to 400 degrees F (200 degrees C).
• Beat together one egg and 1/4 cup plus 2 tablespoons milk. Brush the buns with this mixture and leave them in a warm place for 20 minutes to rise.
• Place a tray of hot water in the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns at 400 degrees F (200 degrees C) for 20 minutes, or until they are golden-brown. Cool them on wire racks and serve them split and buttered.

HOT CROSS BUNS

Steps:

• Zest the orange and set aside then place the raisins or other dried fruit in a bowl and squeeze half of the orange's juice over them. Toss and warm in the microwave for about 45 seconds. The juice will help plump them up and infuse with flavor. You can also do this step with dark rum if you prefer. Drain before using.
• In a separate bowl add the mil and butter. Microwave until warm to the touch (about 110F) then stir in vanilla and orange zest.
• In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside.
• Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Pour in the lightly beaten egg in while the mixer is running, then sprinkle in the drained raisins and mix until the dough comes together. It's ready to knead when it's tacky to the touch but won't stick to your fingers.
• Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed. The dough is ready when it's springy to the touch and has a nice smooth texture. Transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.
• On a lightly-floured surface divide the dough into about 14 equal pieces. If you're weighing on a scale then they'll be around 2.5oz or 70g.
• How to roll rolls: Pinch together the corners of your portioned dough then place the pinched side down on a clean surface so the stretched side is facing up. Cup your hand around the dough and move in a tight circular motion.
• Place the rolls on a parchment-lined baking sheet OR in a large baking dish allowing a little under two inches for the rolls to expand. You can group them more closely in a baking dish if you'd like them to be more of the pull apart rolls with soft sides.
• Cover with plastic, foil of a clean damp cloth and allow to rest in a warm place for about one to two hours for a final rise where they'll almost double in size. Make the flour paste while the rolls are rising.
• Once risen heat oven to 375F and brush the rolls with the egg wash, which you made by whisking the tablespoon of cream with an egg.
• Whisk the flour and water in a bowl until smooth. You'll want a thicker pipe-able paste so add more flour or water if needed for the correct consistency.
• Transfer the Flour Paste To a piping bag and snip the tip off then pipe crosses onto each of the rolls.
• Bake at 375F for about 25 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.
• Heat the apricot jam and Strain into a bowl then whisk in the vanilla and water. Brush the glaze onto the warm rolls then enjoy!