Hot cross buns recipes
Our top 3 of 6 Hot cross buns recipes
-
Traditional Hot Cross Honey Buns with Vanilla Cross
-
Hot Cross Buns
-
Hot Cross Buns
-
Recent recipes
-
View all 6 variations
Traditional Hot Cross Honey Buns with Vanilla Cross
by candlebridgebakery
Views 1849, Added Sun Apr 17 2011
Ingredients
- DRY INGREDIENTS
- 300g Hovis, Super Strong Premium White Bread Flour
- 100g Plain Flour
- 100g Gram Flour
- 100g Castor Sugar
- 2 Tablespoons Nestle Coffee Mate Powder Cream
- 1 Heaped Teaspoon Dried Allinson Yeast
- 1 Teaspoon Salt
- 1 Teaspoon Bicarbonate of Soda
- ~ Extra Flour when required!
- DAIRY & NATURAL INGREDIENTS
- 100g Melted Butter
- 200mls Warm Milk
- 2 Tablespoons Runny Honey
- 1 Tablespoon Corn Oil
- 2 Large Farmhouse Eggs (Room Temperature)
- SPICE & NATURAL FLAVOURINGS
- 1 Heaped Teaspoon Allspice
- 2 Tablespoons Ground Cinnamon
- 1 Teaspoon Natural Vanilla Essence
- FRUIT INGREDIENTS
- 150g Sultanas
- 100g Glace Cherries (halved quartered)
- THE VANILLA FROSTING
- 4oz Icing Sugar, sieved
- 1 Teaspoon Natural Vanilla Essence
- Boiling Water
Method
- Making The Hot Cross Buns
-
- 1. In a measuring jug, heat the milk until it's warm to touch but not boiling and add the yeast and stir until it dissolves and leave it for a few minutes to settle
-
- 2. In another little jug, beat the two eggs together and add the honey, natural vanilla essence, melted butter and corn oil and mix these well together
-
- 3. In a large mixing bowl, sieve the strong bread flour, plain flour, gram flour, powdered cream, castor sugar, allspice, cinnamon, salt and bicarbonate of soda and blend well together for a few minutes, nice and gently.
-
- 4. Now add the fruit (sultanas and halved cherries) to the spiced flour mix and blend well but gently together.
-
- 5. Next step, we make a well and pour in the yeast mix (milk & yeast) and the egg mix (eggs, honey, vanilla, butter & corn oil) and blend gently with the flour until you achieve a nice soft dough, adding about 6 tablespoons of sieved flour to help you bind it to a dough.
-
- 6. On a lightly floured board, knead the dough gently a few times and then cover it with cling film and leave it to rise in a nice warm place for 90 minutes and then have a little check to see if it has risen nicely.
-
- 7. Return the dough to a floured board and knead it again for another few minutes and cover it again in cling film for another ninety minutes.
-
- 8. Now this is the fun part!! You can now start to preheat your oven to 180oC and buttergrease a large baking tray. Take your dough and roll it out in to just over an inch in height and cut into even pieces.
- 9. Take each piece of dough and give it a little knead and then roll it into a ball and then gently flatten the top a little and using a knife, make the indentation of a "cross" into each bun and gently prize the dough apart. Now, place them on your buttergreased baking tin.
-
- 10. Using a little solution of hot water and honey as a glaze (2 tablespoons of Honey, 6 tablespoons boiling water), glaze each of the buns with your pastry brush.
-
- 11. Bake in the middle shelf of your oven for 15 minutes until they are golden and risen.
-
- 12. Cool on a wire tray
- Making The Vanilla Frosting
- 1. In a mixing bowl, sieve your icing sugar through and gently fold in some boiling water, a little a time as the consistency you want is a thick paste and add the vanilla essence and mix well.
- 2. Using a teaspoon, spoon the fondant into the indentation of the cross by directing it on the bun with a "Cross" design and leave to set.
-
- 3. When you can no longer resist temptation, slice in half while they're still a bit warm and indulge in your favourite buttery spread & preserve!
- **Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen, Ireland. April 16th 2011 **
candlebridgebakery has contributed to these popular cooking recipes:
2 Comments
-
alicexgeorgie Tue Apr 6 2010 • Reply
i lovvvvvvvvvvve it i used it for easter
-
alicexgeorgie Tue Apr 6 2010 • Reply
i loved this i used it for easter
Ingredients
- 600g Strong plain flour
- 1.5 sachet Dried yeast
- 70g Margarine
- 1.5 tsp. Salt
- 1.5 tsp. Mixed spice
- 1.5 tsp. Cinnamon
- 100g Sultanas
- 30g Chopped mixed peel
- 70g Caster sugar
- 300 ml Milk
- 2 Eggs. beaten
- FOR CROSSES AND GLACE
- 2 tbsp. Flour
- 4 tbsp. Sugar
Method
- 1. Sift flour, salt and spices into a large bowl and rub in margarine
- 2. Turn in the yeast, sultanas, peel and sugar
- 3. Warm the milk and whisk into egg before adding to flour mixture
- 4. Mix well
- 5. Turn dough on to a floured surface and knead for 10 mins.
- 6. Divide dough into 16 even pieces and form into balls.
- 7. Arrange in a roasting tin leaving space between them.
- 8. Cover with a tea towel and leave to prove in a warm place for about one and a half hours till doubled in bulk
- 9. To make crosses mix the flour with about 2 tbsp. Water to make a thick batter
- 10. Fill piping bag and pipe a neat cross on each bun
- 11. Bake at 400F, 200C for 30 minutes.
Be the first to comment
Add commentIngredients
- 600g (1lb 5oz) strong white flour
- 2 tsp ground cinnamon
- 1 tsp salt
- 55g (2oz) butter. cut into cubes
- 75g (2½oz) caster sugar
- 75g (2½oz) finely grated zest of 1 orange
- 2 tsp fast-action yeast
- 1 medium egg
- 250ml (9fl oz) warm full-fat milk
- 100g (3½oz) mixed dried fruit
- FOR THE TOPPING
- 2 tbsp plain flour
- 1 tbsp honey. gently heated. for glazing
Method
- Sieve the flour, cinnamon and salt into a large mixing bowl, then rub in the butter using your fingertips.
- Make a well in the centre of the mixture, then add the sugar, orange zest and yeast. Add the egg together with the warm milk. Mix together to form a soft dough.
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. knead lightly for 6-8 minutes, or until smooth and elastic. lightly grease a warm bowl with a little vegetable oil.
- Shape the dough into a ball and place it into the oiled bowl, then cover with a clean tea towel and set aside in a warm place to rise.
- After an hour, remove the dough from the bowl and knead gently for 6-8 minutes. Return to the bowl, cover and leave to rise for a further 20 minutes.
- Place the dough on to a lightly floured work surface and divide into 12 pieces. Roll each one into a bun shape, then cover and leave to rest for 5-10 minutes.
- Lightly grease a baking tray and transfer the buns to the tray. Wrap it loosely in greaseproof paper, then place inside a large plastic bag. Tie the end of the bag so it's airtight and set aside in a warm place for 40 minutes to rise.
- Preheat the oven to 190C/ 170C fan/gas 5.
- To make the topping, add 2tbsp of cold water to the plain flour and mix until it is a smooth paste, then place in a piping bag. When the buns have risen, remove from the bag and pipe a cross shape over each bun.
- Bake in the oven for 15-20 minutes, until golden brown. Brush with hot honey, then set aside to cool on a wire rack.
MailOnline has contributed to these popular cooking recipes:
Be the first to comment
Add comment