Hi! I am wanting to bake some hot cross buns for Holy Week. The one's at the store by me are yucky and I thought I'd whip some up myself. (Everytime I go to Panera, they are always SOLD OUT.) Think again! No one I know has ever made them or knows how to. So my questions are:
1. Has anyone ever made home baked Hot Cross Buns?
2. Are they hard to make?
3. Does anyone have a good recipe?
Thanks! I'll send you one through the wormhole if they work out!
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(27 posts)-
Posted 11 months ago by mollycat71 #
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I'm more familiar with Easter Bread, a sweet eggy dough with anise flavoring, popular in Eastern Europe. Have heard of hot cross buns tho. Could they be made with a sweet dough too perhaps?
Posted 11 months ago by paulajeanne #
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Allrecipes has the best:
http://allrecipes.com/Recipe/Hot-Cross-Buns-II/Detail.aspx
They are wheat so a little healthier and I like using golden raisins instead of currants. I have also used dried cranberry and like that as well.
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Yes, PJ, may we have that one? Sounds yummy too! SM, that recipe looks easy enough and sounds tasty!
Posted 11 months ago by mollycat71 #
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I will have to dig it out. My Czech grandma would make it, and gave the recipe to my other grandma, who then made it often for my dad. It was baked in a large coffee can, frosted with a glaze and sprinkled with the multicolored nonparrils (sp?). Looked very pretty. Not quite authentic as my dad said his mother would have shelled colored eggs baked inside the bread. Traditionally they were dyed red.
Posted 11 months ago by paulajeanne #
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that would be a site to see AND eat!
Posted 11 months ago by mollycat71 #
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bumpity bump!
Posted 11 months ago by mollycat71 #
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I have to admit that I don't actually know what a Hot Crossed Bun is!!!! But, if you would like to make really good sopapillas, I maybe could help you out.
Posted 11 months ago by WillowandWindismom #
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My grandmother always used to make hot crossed buns. I have her old handwritten recipes in a trunk. I'll find them and see if that one is written down. :)
Posted 11 months ago by Kitten Whisperer #
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from Epicurious
Hot Crossed Buns
Ingredients
* 1 cup warm milk (105°–115°F.)
* two 1/4-ounce packages (5 teaspoons) active dry yeast
* 1/2 cup plus 1 teaspoon granulated sugar
* 4 cups all-purpose flour
* 1 1/2 teaspoons ground allspice
* 1/2 teaspoon cinnamon
* 1 teaspoon salt
* 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
* 2 large eggs
* 1 large egg yolk
* 1/2 cup dried currants
* 1/3 cup golden raisins
* 2 teaspoons finely grated fresh orange zest
* 2 teaspoons finely grated fresh lemon zest
* 3 tablespoons superfine granulated sugar
* pastry doughPreparation
In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
Butter 2 large baking sheets.
On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 400°F.
While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.
Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes. Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving. Serve buns warm or at room temperature.
Posted 11 months ago by WillowandWindismom #
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WWM, they are really yummy treats to eat during the Lenten season. They are a sweet roll with raisins and/or other dried fruits in them. They have a "cross" icing across the top. YummY! IF you had a Panera you would know what one was! LOL
Posted 11 months ago by mollycat71 #
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Hot cross buns are an absolute must for Easter here in NZ. Maybe it's a British Commonwealth thing.
http://en.wikipedia.org/wiki/Hot_Cross_Buns
Have to add that the chocolate version is not anyway near as popular as the original spiced bun with dried fruit despite what that article says.Posted 11 months ago by Moonshadow_NZ #
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OOH thanks MS!
Posted 11 months ago by mollycat71 #
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See the Sunday Café for another recipe.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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I did PM, both sound great, maybe I will do all three recipe's and see which is best. I could sample them!! My mom always said that the Hot X Buns were the ONLY sweet we were allowed during the lenten season! I miss the ones from the bakery back home, they were awesome. Panera Bakery makes good one's but they always run out of them so fast!
Posted 11 months ago by mollycat71 #
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Just found this on a local news site. The Edmonds book referred to is iconic in NZ and just about every home must have one. Parents give one to their kids when they leave home. Airy has one with her and has been using it quite a bit lately making wonderful biscuits(cookies) and breads as well as dinners. There is also a recipe for Hot Cross Buns at the end of the article and it will be a good one because Jp Seagar is a whizz with food.
http://www.stuff.co.nz/life-style/food-wine/2315610/Sure-to-rise-We-re-not-so-surePosted 11 months ago by Moonshadow_NZ #
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delish!
Posted 11 months ago by mollycat71 #
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The supermarkets here are full of Hot Cross Buns from Boxing Day onwards (see previous gripes about eroding proper feasts and festivals by starting too early).
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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I expect to see the first Christmas goods in the supermarkets at the beginning of August!
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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We've had Easter eggs from just after New Year, I couldn't believe it when I saw them. The Hot cross Buns seem to appear earlier every year also. Christmas goods in August! Heavens above that's early.
Posted 11 months ago by Moonshadow_NZ #
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I'll post when I first see them
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Yes. Talking of cuckoos, I haven't heard ours yet. It's about time.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Here's the "Delia" recipe. Most of the UK swears by Delia although I've never used one of her recipes.
Hot Cross Buns
It's hard to believe the difference in home-made hot cross buns – they really are far better than any bought from a shop and a lot cheaper into the bargain! But easy-blend dried yeast is not suitable for this recipe. If you want to make more distinctive crosses, use a flour-and-water paste made with 4 oz (110 g) plain flour and approximately 3 tablespoons water. Roll out thinly and divide into small strips, dampening them to seal.
Makes about 12
Ingredients
2 oz (50 g) caster sugar, plus 1 level teaspoon1 level tablespoon dried yeast
1 lb (450 g) plain flour
1 level teaspoon salt
1 rounded teaspoon mixed spice
3 oz (75 g) currants
2 oz (50 g) cut mixed peel
1½-2 fl oz (40-55 ml) warmed milk
1 egg, beaten
2 oz (50 g) butter, melted
For the glaze:
2 level tablespoons granulated sugar
You will also need a greased baking sheet.
First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.
Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1½ fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).
Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.
Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).
Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and Delia Smith's Winter Collection. It has also appeared in Sainsbury's Magazine (April 1995).
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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YUM YUM YUM YUM YUM is all I can say!
Posted 11 months ago by mollycat71 #
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