Hot Cross Buns With Dried Cranberries Recipes

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HOT CROSS BUNS



Hot cross buns image

When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Give this recipe a go - I promise you'll never buy the shop bought versions again.

Provided by Christina Mackenzie

Categories     Snacks     Jamie Magazine     Bread     Easter treats

Time 2h30m

Yield 12

Number Of Ingredients 15

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachets of dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg, for grating
55 g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
runny honey

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

Nutrition Facts : Calories 231 calories, Fat 5.1 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 39 g carbohydrate, Sugar 12.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

CRANBERRY & ORANGE HOT CROSS BUNS



Cranberry & orange hot cross buns image

The whole family will love this fruity, spiced Easter bake - get the kids in the kitchen to help mixing, kneading and glazing

Provided by Richard Burr

Categories     Afternoon tea, Breakfast, Brunch, Snack

Time 1h7m

Yield Makes 16 small buns

Number Of Ingredients 14

zest of 2 oranges and juice of 1
100g dried cranberries
250ml milk
50g unsalted butter , diced
1 large egg
500g strong white bread flour , plus extra for kneading
1 tbsp fast-action dried yeast
2 tsp mixed spice
100g caster sugar
a little oil , for greasing
butter , to serve
75g plain flour
juice 1 orange
5 tbsp apricot jam

Steps:

  • Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
  • Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
  • Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
  • Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
  • Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
  • Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
  • Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
  • Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
  • While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.

Nutrition Facts : Calories 224 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

HOT CROSS BUNS



Hot Cross Buns image

Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped dates, cranberries, apricots, and cherries is particularly good.

Categories     Easter     Bread     Pastry     Dried Fruit     Spice

Yield Makes 8

Number Of Ingredients 18

2 cups (8.8 ounces/250g) white bread flour, plus extra for dusting
2 cups (8.8 ounces/250g) all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons (0.18 ounce/5g) instant yeast
2/3 cup (3.5 ounces/100g) raisins, currants, or golden raisins (or a mixture)
Finely grated zest of 1/2 orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons (0.35 ounce/10g) fine salt
3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
1 medium free-range egg
3 1/2 tablespoons (1.8 ounces/50g) butter
For the crosses
6 tablespoons (1.8 ounces/50g) all-purpose white flour
7 tablespoons water
To finish
1 tablespoon apricot (or other) jam, sieved
1 tablespoon water

Steps:

  • If you have a stand mixer, combine the flours, water, milk, yeast, salt, and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough.
  • Add the dried fruit, orange zest, and spices and knead on low speed until silky and smooth. (You can do this by hand, but it will be sticky to handle.) Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
  • Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or linen, and let proof for about 30 minutes, until roughly doubled in size.
  • Preheat the oven to 400°F. To make the crosses, whisk together the flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off, as I do). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.
  • Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve warm, cold, or toasted.

HOT CROSS BUNS WITH DRIED CHERRIES



Hot Cross Buns with Dried Cherries image

Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 30

Number Of Ingredients 15

1 cup plus 3 tablespoons and 2 teaspoons whole milk
3/4 cup granulated sugar
1/2 ounce (4 1/2 teaspoons) active dry yeast
6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
Salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
4 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for surface
4 ounces (3/4 cup) dried cherries, coarsely chopped
4 ounces (3/4 cup) golden raisins, coarsely chopped
1 large egg white
1 tablespoon water
2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

  • Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.
  • Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
  • Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
  • Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.
  • Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

HOT CROSS BUNS WITH DRIED CRANBERRIES



Hot Cross Buns With Dried Cranberries image

I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love them!

Provided by Larkabug

Categories     Yeast Breads

Time 2h12m

Yield 24 rolls

Number Of Ingredients 13

3 3/4-4 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 (1/4 ounce) package active dry yeast
3/4 cup milk
1/2 cup butter or 1/2 cup margarine, cut up
3 eggs
1 cup dried sweetened cranberries
1 egg white, beaten
3/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 -2 tablespoon milk

Steps:

  • Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
  • Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
  • Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
  • Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
  • Heat oven to 375°F Brush rolls with egg white.
  • Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.

Nutrition Facts : Calories 159.4, Fat 5, SaturatedFat 2.9, Cholesterol 37.8, Sodium 91.5, Carbohydrate 25.4, Fiber 0.9, Sugar 9.1, Protein 3.4

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