Pineapple Hot Cross Buns Recipes

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 small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.