Do you have a Recipe for Hot Cross Buns?!
ThanksWww@FoodAQ@Com
Answers:
Ingredients
For the ferment starter:
1 large egg, beaten
215ml/7?fl oz warm water
15g/?oz fresh yeast
1 tsp sugar
55g/2oz strong white flour
For the dough:
450g/1lb strong white flour
1 tsp salt
2 tsp ground mixed spice
85g/3oz butter cut into cubes
85g/3oz sugar
1 lemon, grated, zest only
170g/6oz mixed dried fruit
2 tbsp plain flour
oil, for greasing
1 tbsp golden syrup, gently heated, for glazing
Method
1!. Prepare the ferment starter for the dough by combining the beaten egg with enough warm water to give approximately 290ml/? pint of liquid!. Whisk in the yeast, sugar and flour, cover and put in a warm place for 30 minutes!.
2!. make the buns: sieve the flour, salt and spice into a large mixing bowl and rub in the butter!. Make a well in the centre and put the sugar and lemon zest in the well!. Pour on the ferment starter!.
3!. Gradually draw in the flour and mix vigorously, then knead to a smooth, elastic dough!.
4!. Carefully work in the mixed dried fruit!. Shape the dough into a ball, put it in a warm, greased bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour!.
5!. Turn out the dough and knead to knock out any air bubbles and give an even texture!. Shape it into a ball again, put back into the bowl, cover and put back to rise for another 30 minutes!.
6!. Turn out the dough again and divide into 12 even pieces!. Shape them into buns and leave to rest for a few minutes on the work surface covered with the tea towel!.
7!. Place the buns on a lightly greased baking sheet!. Slightly flatten each bun and then cut into quarters, cutting almost all the way through the dough, so that as each bun rises, it has a well-marked cross on it!.
8!. Grease a large polythene bag and place the tray with the buns in it and tie the end!. Put in a warm place and leave to rise for 40 minutes!.
9!. Meanwhile, heat the oven to 240C/475F/Gas 8!. Make a paste for the crosses on the buns with the plain flour and 2 tbsp cold water!. Mix until it is soft enough to pipe through a nozzle!.
10!. Remove the polythene bag and pipe a cross on each bun!. Bake the buns for 8 -12 minutes or until risen and golden!. Brush the buns with hot golden syrup as soon as they are ready!. Cool on a wire rack!.Www@FoodAQ@Com
For the ferment starter:
1 large egg, beaten
215ml/7?fl oz warm water
15g/?oz fresh yeast
1 tsp sugar
55g/2oz strong white flour
For the dough:
450g/1lb strong white flour
1 tsp salt
2 tsp ground mixed spice
85g/3oz butter cut into cubes
85g/3oz sugar
1 lemon, grated, zest only
170g/6oz mixed dried fruit
2 tbsp plain flour
oil, for greasing
1 tbsp golden syrup, gently heated, for glazing
Method
1!. Prepare the ferment starter for the dough by combining the beaten egg with enough warm water to give approximately 290ml/? pint of liquid!. Whisk in the yeast, sugar and flour, cover and put in a warm place for 30 minutes!.
2!. make the buns: sieve the flour, salt and spice into a large mixing bowl and rub in the butter!. Make a well in the centre and put the sugar and lemon zest in the well!. Pour on the ferment starter!.
3!. Gradually draw in the flour and mix vigorously, then knead to a smooth, elastic dough!.
4!. Carefully work in the mixed dried fruit!. Shape the dough into a ball, put it in a warm, greased bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour!.
5!. Turn out the dough and knead to knock out any air bubbles and give an even texture!. Shape it into a ball again, put back into the bowl, cover and put back to rise for another 30 minutes!.
6!. Turn out the dough again and divide into 12 even pieces!. Shape them into buns and leave to rest for a few minutes on the work surface covered with the tea towel!.
7!. Place the buns on a lightly greased baking sheet!. Slightly flatten each bun and then cut into quarters, cutting almost all the way through the dough, so that as each bun rises, it has a well-marked cross on it!.
8!. Grease a large polythene bag and place the tray with the buns in it and tie the end!. Put in a warm place and leave to rise for 40 minutes!.
9!. Meanwhile, heat the oven to 240C/475F/Gas 8!. Make a paste for the crosses on the buns with the plain flour and 2 tbsp cold water!. Mix until it is soft enough to pipe through a nozzle!.
10!. Remove the polythene bag and pipe a cross on each bun!. Bake the buns for 8 -12 minutes or until risen and golden!. Brush the buns with hot golden syrup as soon as they are ready!. Cool on a wire rack!.Www@FoodAQ@Com
Traditional Hot Cross Buns --
INGREDIENTS
2 teaspoons active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water
ICING:
1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk
DIRECTIONS
In a small mixing bowl, dissolve yeast in milk!. Stir in butter, egg, sugar and salt!. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well!. Stir in enough remaining flour to form a soft dough!.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 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; shape into six 2-in!. balls!. Place 2 in!. apart on a baking sheet coated with nonstick cooking spray!. Using a sharp knife, cut a cross on top of each bun!. Cover and let rise until doubled, about 30 minutes!.
Beat egg yolk and water; brush over buns!. Bake at 375 degrees F for 13-15 minutes or until golden brown!. Cool on wire racks!. Combine icing ingredients; pipe over buns!.Www@FoodAQ@Com
INGREDIENTS
2 teaspoons active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water
ICING:
1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk
DIRECTIONS
In a small mixing bowl, dissolve yeast in milk!. Stir in butter, egg, sugar and salt!. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well!. Stir in enough remaining flour to form a soft dough!.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 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; shape into six 2-in!. balls!. Place 2 in!. apart on a baking sheet coated with nonstick cooking spray!. Using a sharp knife, cut a cross on top of each bun!. Cover and let rise until doubled, about 30 minutes!.
Beat egg yolk and water; brush over buns!. Bake at 375 degrees F for 13-15 minutes or until golden brown!. Cool on wire racks!. Combine icing ingredients; pipe over buns!.Www@FoodAQ@Com
Here is a good one !.!.!.!.!.!.!.!.!. = )
Hot Cross Buns
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 3 tablespoons butter
* 1 tablespoon instant powdered milk
* 1/4 cup white sugar
* 3/8 teaspoon salt
* 1 egg
* 1 egg white
* 3 cups all-purpose flour
* 1 tablespoon active dry yeast
* 3/4 cup dried currants
* 1 teaspoon ground cinnamon
* 1 egg yolk
* 2 tablespoons water
* 1/2 cup confectioners' sugar
* 1/4 teaspoon vanilla extract
* 2 teaspoons milk
1!. 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!.
2!. When 5 minutes of kneading are left, add currants and cinnamon!. Leave in machine till double!.
3!. Punch down on floured surface, cover, and let rest 10 minutes!.
4!. 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!.
5!. Mix egg yolk and 2 tablespoons water!. Brush on balls!.
6!. Bake at 375 degrees F (190 degrees C) for 20 minutes!. Remove from pan immediately and cool on wire rack!.
7!. To make crosses: mix together confectioners' sugar, vanilla, and milk!. Brush an X on each cooled bun!.Www@FoodAQ@Com
Hot Cross Buns
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 3 tablespoons butter
* 1 tablespoon instant powdered milk
* 1/4 cup white sugar
* 3/8 teaspoon salt
* 1 egg
* 1 egg white
* 3 cups all-purpose flour
* 1 tablespoon active dry yeast
* 3/4 cup dried currants
* 1 teaspoon ground cinnamon
* 1 egg yolk
* 2 tablespoons water
* 1/2 cup confectioners' sugar
* 1/4 teaspoon vanilla extract
* 2 teaspoons milk
1!. 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!.
2!. When 5 minutes of kneading are left, add currants and cinnamon!. Leave in machine till double!.
3!. Punch down on floured surface, cover, and let rest 10 minutes!.
4!. 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!.
5!. Mix egg yolk and 2 tablespoons water!. Brush on balls!.
6!. Bake at 375 degrees F (190 degrees C) for 20 minutes!. Remove from pan immediately and cool on wire rack!.
7!. To make crosses: mix together confectioners' sugar, vanilla, and milk!. Brush an X on each cooled bun!.Www@FoodAQ@Com