Hot Cross Buns

Hot Cross Buns is a lacto ovo vegetarian recipe with 16 servings. This hor d'oeuvre has 187 calories, 5g of protein, and 4g of fat per serving. For 33 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 322 people were glad they tried this recipe. Easter will be even more special with this recipe. Head to the store and pick up ground nutmeg, salt, egg, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. It is brought to you by Brown Eyed Baker. With a spoonacular score of 36%, this dish is rather bad. Hot Cross Buns, Hot Cross Buns, and Hot Cross Buns are very similar to this recipe.

Servings: 16

Preparation duration: 180 minutes

Cooking duration: 12 minutes

 

Ingredients:

1¼-ounce package active dry yeast (about 2½ teaspoons)

¾ cup currants

1 egg

2 eggs, at room temperature

3¼ to 3½ cups all-purpose flour

¼ cup plus 1 teaspoon granulated sugar, divided

½ teaspoon ground allspice

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¾ cup warm milk, divided

2 teaspoons milk

2 teaspoons grated orange zest

6 tablespoons powdered sugar

1 teaspoon salt

4 tablespoons unsalted butter, at room temperature

Equipment:

bowl

hand mixer

mixing bowl

whisk

wooden spoon

stand mixer

plastic wrap

baking sheet

pastry brush

oven

wire rack

frying pan

pastry bag

Cooking instruction summary:

1. In a small bowl, stir together ¼ cup of the warmed milk and one teaspoon of the sugar. Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy.2. In a large bowl or the mixing bowl of an electric mixer, vigorougly whisk together 3 cups of the flour (reserving additional flour for Step #4), the salt, spices, and the remaining ¼ cup of sugar.3. Create a well in the flour and add the foamy yeast, butter, eggs and the remaining ½ cup of milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients on low speed until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants and orange zest.4. If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.5. Form a ball of dough in the bowl and cover with plastic wrap. let sit, covered, at room temperature (or in a warm, draft-free spot) for about 2 hours, or until the dough has doubled in size.6. Press down on the dough to gently compress it. Divide the dough into 16 equal pieces. Take the individual pieces and form them into rolls, placing them 1½ inches apart from each other baking sheets. Cover with plastic wrap and let sit at room temperature (or a warm, draft-free spot) to rise again, until the rolls have doubled in volume, about 30 to 40 minutes.7. Preheat the oven to 400 degrees F. Prepare the egg wash by whisking together one egg and a tablespoon of milk. Using a pastry brush, brush on the egg wash over the dough.8. Place in the middle rack of the oven and cook for 10 to 12 minutes, until the buns are lightly browned. Remove from the oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.9. Wait until the rolls have cooled completely before painting the cross on top. Whisk together the milk and the powdered sugar. Place in a plastic sandwich bag and snip off a small piece from the corner of the bag (or use a pastry bag and decorating tip - I did this and used a #7 tip). Pipe two lines of frosting across each bun to make a cross.

 

Step by step:


1. In a small bowl, stir together ¼ cup of the warmed milk and one teaspoon of the sugar. Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy.

2. In a large bowl or the mixing bowl of an electric mixer, vigorougly whisk together 3 cups of the flour (reserving additional flour for Step #4), the salt, spices, and the remaining ¼ cup of sugar.

3. Create a well in the flour and add the foamy yeast, butter, eggs and the remaining ½ cup of milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients on low speed until well incorporated. The mixture should be shaggy and quite sticky.

4. Add in the currants and orange zest.

5. If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.

6. Form a ball of dough in the bowl and cover with plastic wrap. let sit, covered, at room temperature (or in a warm, draft-free spot) for about 2 hours, or until the dough has doubled in size.

7. Press down on the dough to gently compress it. Divide the dough into 16 equal pieces. Take the individual pieces and form them into rolls, placing them 1½ inches apart from each other baking sheets. Cover with plastic wrap and let sit at room temperature (or a warm, draft-free spot) to rise again, until the rolls have doubled in volume, about 30 to 40 minutes.

8. Preheat the oven to 400 degrees F. Prepare the egg wash by whisking together one egg and a tablespoon of milk. Using a pastry brush, brush on the egg wash over the dough.

9. Place in the middle rack of the oven and cook for 10 to 12 minutes, until the buns are lightly browned.

10. Remove from the oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.

11. Wait until the rolls have cooled completely before painting the cross on top.

12. Whisk together the milk and the powdered sugar.

13. Place in a plastic sandwich bag and snip off a small piece from the corner of the bag (or use a pastry bag and decorating tip - I did this and used a #7 tip). Pipe two lines of frosting across each bun to make a cross.


Nutrition Information:

Quickview
186k Calories
5g Protein
4g Total Fat
32g Carbs
3% Health Score
Limit These
Calories
186k
9%

Fat
4g
7%

  Saturated Fat
2g
15%

Carbohydrates
32g
11%

  Sugar
11g
13%

Cholesterol
39mg
13%

Sodium
164mg
7%

Get Enough Of These
Protein
5g
10%

Vitamin B1
0.43mg
28%

Folate
95µg
24%

Selenium
11µg
17%

Vitamin B2
0.27mg
16%

Manganese
0.26mg
13%

Vitamin B3
2mg
12%

Iron
1mg
9%

Phosphorus
75mg
8%

Fiber
1g
7%

Vitamin B5
0.54mg
5%

Copper
0.09mg
4%

Vitamin B6
0.08mg
4%

Potassium
136mg
4%

Zinc
0.53mg
4%

Vitamin A
158IU
3%

Calcium
31mg
3%

Magnesium
12mg
3%

Vitamin D
0.37µg
3%

Vitamin B12
0.14µg
2%

Vitamin E
0.2mg
1%

covered percent of daily need
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A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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