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Tomorrow's Good Friday so it's time for Hot Cross Buns.......I'll be baking early in the morn.
- Thread starter sylvia
- Start date
I do! In fact, I will be making a batch this weekend...
* Exported from MasterCook II *
Hot Cross Buns
Recipe By : Judy
Serving Size : 18 Preparation Time :0:00
Categories : Breads, Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Cultured Buttermilk -- 105°-115°
1 Package Active Dry Yeast
3 1/2 To 4 Cups All-Purpose Flour -- unbleached
1 Teaspoon Salt -- unbleached
3 Tablespoons Light Brown Sugar
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Allspice
2 Large Eggs -- room temperature
3 Tablespoons Unsalted Butter -- room temperature
1/2 Cup Dried Currants
1/2 Cup Golden Raisins
1/4 Cup Milk
1/2 Cup Sugar
Pour warm buttermilk into a small bowl and whisk in yeast and 1/2 cup of flour. let stand until bubbly, about 10 minutes. In a large bowl, or the bowl of a stand mixer, combine 3 cups of the flour, the salt, brown sugar, and spices. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.
Knead by hand or with a dough hook, adding more flour as necessary, until smooth and elastic, about 10 minutes. The dough will be soft. (It won't take as long by machine.)
Form the dough into a ball an place into a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise ina warm place until doubled, about 1 1/2 to 2 hours.
Turn out the dough onto a lightly floured board and press flat. Scatter the currants and raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest 10 minutes.
Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange balls, well spaced, on the baking sheet. Cover with a towel and let rie until doubled, about 40 minutes.
Preheat oven to 400°F. Place a shalow pan on the floor of the oven and fill with boiling water, or toss a handful of ice cubes onto the floor of the hot oven.
Using a sharp knife, slash a cross 1/2" deep on each bun. Bake until golden brown, 15 to 20 minutes.
While the rolls are baking, combine the milk and sugar in a small saucepan and bring to a boil. Remove from heat, and stir until all sugar is dissolved. This is the glaze.
Transfer the buns to a wire rack and immediately brush with the hot glaze. Serve slightly warm.
- - - - - - - - - - - - - - - - - -
NOTES : Cut the butter into small pieces before adding to dough
The original recipe called for regular milk. I used non-fat buttermilk and the texture was wonderful.
I also added 2 tablespoons potato flour to replace the same amount of white flour. They can also be done with part whole wheat flour......the white wheat is a good one to use, and up to 1/3 of the flour can be whole wheat.
I also have used other dried fruits, such as dried cranberries, blueberries, or chopped dates.
* Exported from MasterCook II *
Hot Cross Buns
Recipe By : Judy
Serving Size : 18 Preparation Time :0:00
Categories : Breads, Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Cultured Buttermilk -- 105°-115°
1 Package Active Dry Yeast
3 1/2 To 4 Cups All-Purpose Flour -- unbleached
1 Teaspoon Salt -- unbleached
3 Tablespoons Light Brown Sugar
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Allspice
2 Large Eggs -- room temperature
3 Tablespoons Unsalted Butter -- room temperature
1/2 Cup Dried Currants
1/2 Cup Golden Raisins
1/4 Cup Milk
1/2 Cup Sugar
Pour warm buttermilk into a small bowl and whisk in yeast and 1/2 cup of flour. let stand until bubbly, about 10 minutes. In a large bowl, or the bowl of a stand mixer, combine 3 cups of the flour, the salt, brown sugar, and spices. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.
Knead by hand or with a dough hook, adding more flour as necessary, until smooth and elastic, about 10 minutes. The dough will be soft. (It won't take as long by machine.)
Form the dough into a ball an place into a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise ina warm place until doubled, about 1 1/2 to 2 hours.
Turn out the dough onto a lightly floured board and press flat. Scatter the currants and raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest 10 minutes.
Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange balls, well spaced, on the baking sheet. Cover with a towel and let rie until doubled, about 40 minutes.
Preheat oven to 400°F. Place a shalow pan on the floor of the oven and fill with boiling water, or toss a handful of ice cubes onto the floor of the hot oven.
Using a sharp knife, slash a cross 1/2" deep on each bun. Bake until golden brown, 15 to 20 minutes.
While the rolls are baking, combine the milk and sugar in a small saucepan and bring to a boil. Remove from heat, and stir until all sugar is dissolved. This is the glaze.
Transfer the buns to a wire rack and immediately brush with the hot glaze. Serve slightly warm.
- - - - - - - - - - - - - - - - - -
NOTES : Cut the butter into small pieces before adding to dough
The original recipe called for regular milk. I used non-fat buttermilk and the texture was wonderful.
I also added 2 tablespoons potato flour to replace the same amount of white flour. They can also be done with part whole wheat flour......the white wheat is a good one to use, and up to 1/3 of the flour can be whole wheat.
I also have used other dried fruits, such as dried cranberries, blueberries, or chopped dates.
andreaindc
Well-known member
Thanks, Sylvia. I know what I will be doing tomorrow morning!
shaun-in-to
Well-known member
No bread machine and no mixer either ...
My all-time fave recipe (and I've tried a lot) comes from The Bread Book by Linda Collister and Anthony Blake. I believe I've posted it here before, or maybe it was on the old Gail's. Not much time for typing right now so I won't bother unless there are requests.
My all-time fave recipe (and I've tried a lot) comes from The Bread Book by Linda Collister and Anthony Blake. I believe I've posted it here before, or maybe it was on the old Gail's. Not much time for typing right now so I won't bother unless there are requests.
andreaindc
Well-known member
Here's a link to Shaun's recipe. I will also be trying Judy's & his recipes when I feel less lazy!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10220
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10220
T & % Hot Cross Busn.....no ABM necessary
HOT CROSS BUNS
1/4 cup Lukewarm water 50 mL
1/2 cup Granulated sugar 125 mL
1 pkg. Active dry yeast 1 pkg (or 1 tbsp/15 mL)
3 1/2 cups All-purpose flour 875 mL
2 tbsp Cinnamon 25 mL
1 tsp Nutmeg 5 mL
1/2 tsp Salt 2 mL
1/4 tsp Ground cloves 1 mL
3/4 cup Warm milk 175 mL
1/4 cup Butter, melted 50 mL
1 Egg 1
Cornmeal
1 Egg yolk 1
1/2 cup Currants 125 mL
1/4 cup Chopped mixed candied peel50 mL
GLAZE:
2 tbsp Granulated sugar 25 mL
2 tbsp Water 25 mLICING:
1/2 cup Icing sugar 125 mL
2 tsp Water 10 mLIn small bowl combine warm water with 1 tbsp (15 mL) of the sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg,
salt and cloves; make well in centre. Whisk together milk, butter, egg and egg yolk;
pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and
elastic. Place in lightly greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for about 1 hour or until doubled in bulk.
Punch down dough and turn out onto floured surface; knead in currants and peel. Shape into 12-inch (30 cm) log; cut into 9 even pieces. Stretch, tuck and pinch sides of
dough all around to meet underneath to form balls.
Place 2 inches (5 cm) apart on greased baking sheet. Cover lightly with tea towel;
let rise for 35 minutes or until impression remains when dough is poked. Bake in 400 F
(200 C) oven for about 16 minutes or until golden brown.
GLAZE: In saucepan, stir sugar with water over medium heat until dissolved. Brush over
buns. Let cool.
ICING: Stir together icing sugar and water.
Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
Makes 9 buns.
PER BUN: about 355 calories, 7 g protein, 7 g fat, 65 g carbohydrate, good source iron.
VARIATION
BREAD MACHINE HOT CROSS LOAF: Reduce flour to 3-1/4 cups (800 mL). To baking pan from 2 lb (1 kg) bread machine, add (in order) water, milk, butter, sugar, eggs, salt,
flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first
kneading (see machine instructions for time), add currants and peel.
TIP: To make 18 buns by hand, increase the yeast to 4 tsp (20 mL) and double the other
ingredients.
HOT CROSS BUNS
1/4 cup Lukewarm water 50 mL
1/2 cup Granulated sugar 125 mL
1 pkg. Active dry yeast 1 pkg (or 1 tbsp/15 mL)
3 1/2 cups All-purpose flour 875 mL
2 tbsp Cinnamon 25 mL
1 tsp Nutmeg 5 mL
1/2 tsp Salt 2 mL
1/4 tsp Ground cloves 1 mL
3/4 cup Warm milk 175 mL
1/4 cup Butter, melted 50 mL
1 Egg 1
Cornmeal
1 Egg yolk 1
1/2 cup Currants 125 mL
1/4 cup Chopped mixed candied peel50 mL
GLAZE:
2 tbsp Granulated sugar 25 mL
2 tbsp Water 25 mLICING:
1/2 cup Icing sugar 125 mL
2 tsp Water 10 mLIn small bowl combine warm water with 1 tbsp (15 mL) of the sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg,
salt and cloves; make well in centre. Whisk together milk, butter, egg and egg yolk;
pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and
elastic. Place in lightly greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for about 1 hour or until doubled in bulk.
Punch down dough and turn out onto floured surface; knead in currants and peel. Shape into 12-inch (30 cm) log; cut into 9 even pieces. Stretch, tuck and pinch sides of
dough all around to meet underneath to form balls.
Place 2 inches (5 cm) apart on greased baking sheet. Cover lightly with tea towel;
let rise for 35 minutes or until impression remains when dough is poked. Bake in 400 F
(200 C) oven for about 16 minutes or until golden brown.
GLAZE: In saucepan, stir sugar with water over medium heat until dissolved. Brush over
buns. Let cool.
ICING: Stir together icing sugar and water.
Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
Makes 9 buns.
PER BUN: about 355 calories, 7 g protein, 7 g fat, 65 g carbohydrate, good source iron.
VARIATION
BREAD MACHINE HOT CROSS LOAF: Reduce flour to 3-1/4 cups (800 mL). To baking pan from 2 lb (1 kg) bread machine, add (in order) water, milk, butter, sugar, eggs, salt,
flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first
kneading (see machine instructions for time), add currants and peel.
TIP: To make 18 buns by hand, increase the yeast to 4 tsp (20 mL) and double the other
ingredients.
that should be T&T (without the bad pct sign). i copied it here.
HOT CROSS BUNS
1/4 cup Lukewarm water 50 mL
1/2 cup Granulated sugar 125 mL
1 pkg. Active dry yeast 1 pkg (or 1 tbsp/15 mL)
3 1/2 cups All-purpose flour 875 mL
2 tbsp Cinnamon 25 mL
1 tsp Nutmeg 5 mL
1/2 tsp Salt 2 mL
1/4 tsp Ground cloves 1 mL
3/4 cup Warm milk 175 mL
1/4 cup Butter, melted 50 mL
1 Egg 1
Cornmeal
1 Egg yolk 1
1/2 cup Currants 125 mL
1/4 cup Chopped mixed candied peel50 mL
GLAZE:
2 tbsp Granulated sugar 25 mL
2 tbsp Water 25 mLICING:
1/2 cup Icing sugar 125 mL
2 tsp Water 10 mLIn small bowl combine warm water with 1 tbsp (15 mL) of the sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg,
salt and cloves; make well in centre. Whisk together milk, butter, egg and egg yolk;
pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and
elastic. Place in lightly greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for about 1 hour or until doubled in bulk.
Punch down dough and turn out onto floured surface; knead in currants and peel. Shape into 12-inch (30 cm) log; cut into 9 even pieces. Stretch, tuck and pinch sides of
dough all around to meet underneath to form balls.
Place 2 inches (5 cm) apart on greased baking sheet. Cover lightly with tea towel;
let rise for 35 minutes or until impression remains when dough is poked. Bake in 400 F
(200 C) oven for about 16 minutes or until golden brown.
GLAZE: In saucepan, stir sugar with water over medium heat until dissolved. Brush over
buns. Let cool.
ICING: Stir together icing sugar and water.
Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
Makes 9 buns.
PER BUN: about 355 calories, 7 g protein, 7 g fat, 65 g carbohydrate, good source iron.
VARIATION
BREAD MACHINE HOT CROSS LOAF: Reduce flour to 3-1/4 cups (800 mL). To baking pan from 2 lb (1 kg) bread machine, add (in order) water, milk, butter, sugar, eggs, salt,
flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first
kneading (see machine instructions for time), add currants and peel.
TIP: To make 18 buns by hand, increase the yeast to 4 tsp (20 mL) and double the other
ingredients.
HOT CROSS BUNS
1/4 cup Lukewarm water 50 mL
1/2 cup Granulated sugar 125 mL
1 pkg. Active dry yeast 1 pkg (or 1 tbsp/15 mL)
3 1/2 cups All-purpose flour 875 mL
2 tbsp Cinnamon 25 mL
1 tsp Nutmeg 5 mL
1/2 tsp Salt 2 mL
1/4 tsp Ground cloves 1 mL
3/4 cup Warm milk 175 mL
1/4 cup Butter, melted 50 mL
1 Egg 1
Cornmeal
1 Egg yolk 1
1/2 cup Currants 125 mL
1/4 cup Chopped mixed candied peel50 mL
GLAZE:
2 tbsp Granulated sugar 25 mL
2 tbsp Water 25 mLICING:
1/2 cup Icing sugar 125 mL
2 tsp Water 10 mLIn small bowl combine warm water with 1 tbsp (15 mL) of the sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg,
salt and cloves; make well in centre. Whisk together milk, butter, egg and egg yolk;
pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and
elastic. Place in lightly greased bowl, turning to grease all over. Cover with
plastic wrap; let rise in warm place for about 1 hour or until doubled in bulk.
Punch down dough and turn out onto floured surface; knead in currants and peel. Shape into 12-inch (30 cm) log; cut into 9 even pieces. Stretch, tuck and pinch sides of
dough all around to meet underneath to form balls.
Place 2 inches (5 cm) apart on greased baking sheet. Cover lightly with tea towel;
let rise for 35 minutes or until impression remains when dough is poked. Bake in 400 F
(200 C) oven for about 16 minutes or until golden brown.
GLAZE: In saucepan, stir sugar with water over medium heat until dissolved. Brush over
buns. Let cool.
ICING: Stir together icing sugar and water.
Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
Makes 9 buns.
PER BUN: about 355 calories, 7 g protein, 7 g fat, 65 g carbohydrate, good source iron.
VARIATION
BREAD MACHINE HOT CROSS LOAF: Reduce flour to 3-1/4 cups (800 mL). To baking pan from 2 lb (1 kg) bread machine, add (in order) water, milk, butter, sugar, eggs, salt,
flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first
kneading (see machine instructions for time), add currants and peel.
TIP: To make 18 buns by hand, increase the yeast to 4 tsp (20 mL) and double the other
ingredients.
andreaindc
Well-known member
question about making the "cross"...
I admit I have never had a hot cross bun before and only in the last couple of years have I made soda bread. I run into a similar issue on both of these in scoring the top of the loaf/bun with an "x".
I tried several methods using a variety of fairly sharp knives -
inserting the blade and pulling, which seemed to deform the bun a bit;
inserting the tip of the knife and sawing up and down; and
inserting the length of the blade, pressing down gently, and removing the blade to make the cross.
My buns came out the oven with a cross mark dinstinguishable only by its lighter color. The shape of the top of the bun is still rounded rather than divided into quadrants. Is this how it is supposed to look? Does anyone have a better way of making an "x" on the top of a loaf? Or do I need to take my knives to have them professionally sharpened?
Thanks!
I admit I have never had a hot cross bun before and only in the last couple of years have I made soda bread. I run into a similar issue on both of these in scoring the top of the loaf/bun with an "x".
I tried several methods using a variety of fairly sharp knives -
inserting the blade and pulling, which seemed to deform the bun a bit;
inserting the tip of the knife and sawing up and down; and
inserting the length of the blade, pressing down gently, and removing the blade to make the cross.
My buns came out the oven with a cross mark dinstinguishable only by its lighter color. The shape of the top of the bun is still rounded rather than divided into quadrants. Is this how it is supposed to look? Does anyone have a better way of making an "x" on the top of a loaf? Or do I need to take my knives to have them professionally sharpened?
Thanks!
Olga posted these last week. Her recipes are usually T&T
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=49140
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=49140
andreaindc
Well-known member
Thanks! They came out really well, but next time will try your trick for a more well-defined cross!